The abundance of leafy greens is one of the many hallmarks in Ethiopian cuisine, and when combined with signature spices of East Africa, this dish transforms into something wholly original.

Not long ago, I wouldn’t come anywhere near collards, or anything green for that matter. Years and years of boiled okra at my grandmother’s house left me scarred; wet, slimy stalks of mush will do that to a teenage boy. This spinoff of a traditional Ethiopian vegetable dish, however, is quite the opposite. With moist yet crunchy greens, an added kick from the chilies, and just a hint of traditional Ethiopian spices, these collards left both my stomach and my grandmother satisfied.

 

Ingredients

1 pound of collard greens (the fresher the better)

2(ish) cups of water or broth

3 tablespoons of niter oil OR olive oil

1 cup of chopped red onions

½ teaspoon of garlic (minced)

¼ teaspoon fresh ginger (also minced)

1 tablespoon of coriander seeds (crushed)

2 large, dried chili peppers (chopped)

Sea salt, to taste

 

A quick note: As with any recipe, you should always try to use the freshest ingredients. This is especially true when it comes to collards, as many chain grocery stores ship their veggies from all over the country. Walk down to your local farmer’s market and pick out a fresh batch; they should have a rich green color, perky stems, and minimal brown or wilted areas.

 

At first glance your collards will look like any old leaf, but don’t let them fool you like they fooled me. On my walk back from the farmer’s market I was unimpressed. I may as well just walk outside, pick leaves from the hedge and throw them on a skillet instead. I threw the greens in with the water, cooked them down, but still, nothing special.  I checked the greens constantly, wondering when they would transform. They cook down faster if you let them be.

 

 

It wasn’t until I started cooking down the onions with the spices that my taste buds began to perk up. The sweet smell of the onions rang through my nose, and the familiar aroma of garlic fused with the coriander and niter oil aroused my senses. With the onions and spices cooked down and the cut collards mixed in, there was only one ingredient left to add. Slicing the peppers from stem to tip is key, and depending on how hot you want it, you can allow some seeds to mix in with the dish. The final fragrance began to hit me, and my forehead threatened to wet with perspiration.

 

 

Another quick note: Different recipes will call for different peppers, so choose your favorite and roll with it. After preparing this dish twice, I decided red chilies are the way to go. Substituting the originally-called-for Anaheim peppers with the chilies added a little kick while preserving the subtle hint of coriander, ginger, and garlic. For those seeking a less spicy adaptation, try poblano or even banana peppers.

 

The finished product should look an even deeper green than the uncooked collards, moist all the way through, but not soaked. An unexpected crunch should sound when you take your first bite, and a slosh of juices will be released in your mouth. In between each whiff of the peppers should lie a subtle hint of onion, sweet and sharp. I found myself searching for the coriander, but realized its flavor was a constant undertone in every forkful.

 

 

Traditionally, this dish is served either hot or room temperature, but hot is the way to go. Keep the leftovers in the fridge like I did; after a day or two, the spices pop even more, and the stems and leaves are just as crunchy.

 

Directions to Follow:

1. Wash the greens thoroughly; dirt and sand have a tendency to stick. Groom each leaf of any dark or dry spots, and remove overly thick stems. Place in a heavy saucepan with 1 cup of water/broth, cook for 20 minutes, or until tender.
2. When tender, drain the greens, but be sure to keep the leftover liquid, you’ll want it later. Cut the greens to your desired size, usually about ¼ to ½ an inch in width.
3. In a different skillet, heat the niter oil and cook the onions down (almost caramelized.) Add the greens, reserved and extra 1 cup of water, garlic, coriander, and ginger. Cook uncovered for about 10 minutes, or until the greens have dried out slightly.
4. Chop and add the dried chilies, stirring well. Simmer on low for 10 more minutes, or long enough so that you barely feel the hot spice hit your nose.
5. Remove from heat. Serve warm over injera bread, or as a side.