Collard Greens and Spiced Cheese Recipe

Origin: Ethiopia Period: Traditional

Ingredients

For the Cheese

2 garlic cloves, chopped
60g Spiced Butter
1/4 tsp freshly-ground cardamom seeds
salt and freshly-ground black pepper, to taste
450g cottage or curd cheese

For the Collard Greens

900g shredded collard greens with stems removed
120ml water
1/2 tap cayenne pepper
12 tsp freshly-ground black pepper
1 tsp crushed garlic
60ml Spiced Butter
3 tbsp coarsely-chopped onion
salt, to taste

Collard Greens and Spiced Cheese Preparation:

Method:

Start with the cheese. Fry the garlic in the spiced butter for a few minutes then add the cardamom, salt and pepper. Remove from the heat and allow to cool before stirring into the cheese.

Cook the collard greens in a large saucepan along with 120ml water. Cover and simmer for about 10 minutes, or until done. Add the cayenne pepper, black pepper, garlic, spiced butter and chopped onion. Continue cooking until the greens collapse then set aside to cool a little and add salt, to taste.

Drain the greens of any excess water and place on a serving dish (or on top of Injeera bread). Spoon the cheese over the greens and serve immediately.

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