Ethiopian Style Greens

Laurie Sanders


A friend sent me to an Ethiopian cooking class a while back. I am not a big fan of "greens" but I love them done this way!


★★★★★ 2 votes

15 Min
20 Min
Stove Top


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1 box
frozen spinach (10 oz)
1 medium
5 clove
2 tsp
fresh ginger
1/4 c
vegetable or canola oil
salt to taste
1 large
bell pepper


jalapeno peppers

How to Make Ethiopian Style Greens


  • 1Thaw spinach and drain well, squeezing out some of the water. You may also use fresh spinach or collard greens but you will need to blanch them first. Chop onion finely by hand or in a food processor. Mince the garlic, grate or finely chop the ginger and wash and remove the seeds from the peppers before finely chopping them as well.
  • 2Add a little olive oil to a hot frying pan and stir fry the onions adding up to 1/2 cup of water as need to keep them from sticking. Stir fry the onions for several minutes (about 10-15 at least) until golden brown.
  • 3Add the spinach and continue cooking until most of the water evaporates. Add the 1/4 cup of oil, the garlic, ginger and peppers (I used 1/2 an orange and 1/2 of yellow pepper for the pictured greens but I prefer jalapenos). Cook until pepper have softened but before the greens loose that bright green look. Salt to your taste and serve warm as a side dish.

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About Ethiopian Style Greens

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: African
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy
Hashtags: #greens, #Ethnic

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