Ethiopian Style Greens Recipes

Steps:

• 1. Thaw spinach and drain well, squeezing out some of the water. You may also use fresh spinach or collard greens but you will need to blanch them first. Chop onion finely by hand or in a food processor. Mince the garlic, grate or finely chop the ginger and wash and remove the seeds from the peppers before finely chopping them as well.
• 2. Add a little olive oil to a hot frying pan and stir fry the onions adding up to 1/2 cup of water as need to keep them from sticking. Stir fry the onions for several minutes (about 10-15 at least) until golden brown.
• 3. Add the spinach and continue cooking until most of the water evaporates. Add the 1/4 cup of oil, the garlic, ginger and peppers (I used 1/2 an orange and 1/2 of yellow pepper for the pictured greens but I prefer jalapenos). Cook until pepper have softened but before the greens loose that bright green look. Salt to your taste and serve warm as a side dish.

Steps:

• Place chopped collard greens in a pot with 2 cups of water. Bring to a boil, then reduce heat to low. Cover, and simmer until collards are tender, about 20 minutes. Drain, but reserve the cooking water. Set aside.
• Heat 1 tablespoon olive oil in a pot over medium heat. Stir in onions and cook until just beginning to brown, about 10 minutes. Stir in garlic and cook for 1 minute. Add the cooked collards, 1 tablespoon olive oil, and the reserved cooking water. Simmer, uncovered, over medium-high heat until liquid is nearly evaporated, 10 to 15 minutes.
• Add the green pepper slices, lemon juice, salt, turmeric, paprika, allspice, and ginger root. Cook until peppers are soft, about 5 minutes.