Since the other Ethiopian dishes we ate were very heavy (lentils and stew), the collard greens are a nice contrast. I used fresh collard greens since the grocery store had them, but I’m sure frozen would work too.
Ingredients1 lb. collard greens 2 tbsp niter kibbeh 1 large onion, chopped fine 4 cloves garlic, crushed or minced 1 red bell pepper, sliced thin and long 1 spicy green pepper (such as jalapeño), sliced thin and long 1/2 lime, squeeze juice
1 tsp salt 1 tsp black pepper
1. Prepare collard greens: Cut the stems out and discard. Chop the leaves into big squares (~1-2 inches). Wash thoroughly. Boil in water with a teaspoon of salt until tender (~1/2 hour).
2. Saute the onions and garlic in the niter kibbeh on low heat for 5 min.
3. Add the collard greens, salt, and pepper. Cook for another 15 min (water should have evaporated).
4. Add the green pepper, bell pepper, and lime juice and cook for another 5 min. Serve hot!