These sautéed collards can be served as a vegan main dish or as a hearty side to doro alicha (chicken with onions and spiced butter sauce) or messer wot (spiced lentils). Either way, don't forget to serve it with injera, the traditional crêpe-like bread common in Ethiopia. Source: EatingWell Magazine, January/February 2018

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Ingredients

Directions

  • Bring a large pot of water to a boil over high heat. Add collards and cook until soft, about 15 minutes. Drain well in a colander.

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  • Add onion and 2 tablespoons water to the pot and cook over medium heat, stirring often, until the onion is translucent, 4 to 5 minutes. Add oil and garlic and cook, stirring, for 1 minute. Add tomato and jalapeño; cook, stirring a few times, for 5 minutes. Stir in the greens, cover and cook, stirring once or twice, for 10 minutes.

  • Reduce heat to medium-low. Stir in tikur azmud (or cardamom and cumin), cover and cook for 3 minutes. Remove from heat. Stir in salt.

Tips

Tip: Tikur azmud, aka black cumin seeds, are often used to flavor breads and clarified butter.

Nutrition Facts

126 calories; 9.9 g total fat; 1.4 g saturated fat; 154 mg sodium. 247 mg potassium; 8.3 g carbohydrates; 3.6 g fiber; 2 g sugar; 2.7 g protein; 3442 IU vitamin a iu; 31 mg vitamin c; 92 mcg folate; 167 mg calcium; 1 mg iron; 24 mg magnesium;

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