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06/19/2013

Ethiopian Collard Greens

Ethiopian Collard Greens

Ethiopian Collard Greens

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.

Add:

  • 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.

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