Another simple side dish, this one collard greens flavored with Ethiopian spices.

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 teaspoon garlic paste
  • 1 teaspoon ginger paste
  • 1 teaspoon berbere
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 15 ounce can diced tomatoes
  • 1 pound collard greens, washed, stems removed, and chopped
  • 1 jalapeño, thinly sliced (optional)

Directions

  1. Heat olive oil in Dutch oven over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic paste and ginger paste and cook for another minute until fragrant. Add berbere, cayenne, salt, and black pepper. Stir to coat the onions with the spices and cook for another minute until fragrant.
  2. Add diced tomatoes and cook for another 5 minutes. Add collard greens and stir to combine. Cover and cook until collard greens are tender and color has changed, about 20 minutes.
  3. Add jalapeño if using and cook for another 5 minutes. Adjust seasoning to taste and serve.