Ethiopian Collard Greens

Here is my version of The ChocolaTree’s Ethiopian Collard Greens:

Ethiopian Collard Greens

Abesha Gomen
Serves 4 

2 bunches (six cups) collard greens, stemmed
1 tablespoon extra virgin olive oil
1 cup red onions, finely diced
1 teaspoon garlic, minced
1 1/2 tablespoons ginger root, finely minced
1 teaspoon green chilies, minced
¼ cup red bell pepper, finely diced
2 cardamom pods
1 inch cinnamon stick
¼ teaspoon fenugreek seeds
2 cups water
½ teaspoon sea salt
¼ teaspoon fresh ground black pepper

Remove the spines from the collard greens, then steam until dark green  or medium tender.  Cool and slice into thin strips.  In a saucepan on medium heat, add olive oil, onions, garlic, ginger root, green chilies and red pepper.  Cover and cook for 5 minutes.  Wrap cardamom, cinnamon and fenugreek in a small cheesecloth bag and tie off.  Add collard greens, water, sea salt and black pepper to pan.  Submerge the cheesecloth bag in the pan.  Cover and simmer for 20 minutes or until the water is almost cooked out.  Remove cheesecloth bag.

Red Quinoa

Makes 2 ½  cups 

2 cups water
1 teaspoon sea salt
1 teaspoon extra virgin olive oil
1 cup red quinoa
1 bay leaf

In a 2 quart saucepan, bring water to a boil and add remaining ingredients.  Cover and simmer for 15 to 20 minutes, until all the water is absorbed.  Remove from heat.

Kale Chips

3 cups Lacinato Kale leaves
1 teaspoon extra virgin olive oil
½ teaspoon sea salt
½ teaspoon mild curry powder
2 teaspoons nutritional yeast flakes 

Preheat oven to 260 degrees F.  Spine kale and cut into 2 inch by 3 inch pieces.  In a medium-sized bowl, mix together all ingredients.  Spread evenly on a parchment-lined baking sheet.  Bake for 30 minutes.

Assembly:
Place collard green mixture on large serving platter and top with a bowl of quinoa .  Sprinkle with kale chips.  Serve hot.

Copyright 2011 George Vutetakis