Many people think you cant eat Collard Greens raw. How wrong they are!
This spicy recipe brings together the flavors of East Africa with the living food cuisine. There are a number of spices in this dish that you may not yet have in your spice rack.
Make this one ahead of time and let the greens marinate for up to a day before serving.
1 bunch collard greens. De-stem leaves and stack together. Roll them into a log and slice into thin strips. Place in a large mixing bowl.
- 1 red or orange bell pepper, chopped
- 1 red onion, thinly sliced or chopped small
- 2 cloves garlic, minced
- 2 Roma tomatoes, chopped
- ½ cup diced sun-dried tomatoes, soaked for ½ hour and drained
- 1-2 green chili pepper, chopped fine
- 1-inch finger of fresh ginger, peeled and grated
Add the following and mix well:
- ¼ cup Olive oil
- ¼ cup Nama Shoyu
- ¼ cup apple cider vinegar
- 2 TBL Agave Nectar
- 1/3 cup raisins
- 1 tsp Uziza* spice or fresh ground pepper
- ¼ - ½ cup nutritional yeast
- ½ tsp turmeric
- ½ tsp cardamom
- 1/8 tsp nutmeg
- 1/8 tsp fenugreek
- 1/16 tsp ground glove
- ½ tsp cinnamon
Let marinate for several hours or overnight to soften the collards.
*Uziza is a West African pepper. While it isn’t Ethiopian it adds a distinctive flavor.