spicy collard greens with spiced butter

Name: Spicy Collard Greens with Spiced Butter
Prep time: 15 min
Cook time: 20 min
Yield: 4
Cuisine: African
Ingredients: 10 ounce(s) collard greens (can subsitute kale); 3 (or more tablespoon(s) niter kibbeh (ethiopian spiced butter) or clarified butter or canola oil; 1 1/2 teaspoon(s) fresh ginger, minced; 2 teaspoon(s) fresh garlic, minced; 1 large white onion, chopped; 1 teaspoon(s) smoked paprika; 1/2 teaspoon(s) cardamom; 1 teaspoon(s) cumin or coriander (or a little of both); 1-2 - fresh chilies or 1/2 teaspoon cayenne (or more to taste); 1 - fresh lemon, juiced

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Deep In The Heart of, TX

Updated on Jun 12, 2017

This Ethiopian dish (Ye'abesha Gomen) is cooked with a spicy Ethiopian butter (niter kibbeh). Feel free to adjust the spice and chili to your preference. Feel free to substitute kale for collards if you prefer.

Rate

prep time 15 Min

cook time 20 Min

method Stove Top

yield 4-6 serving(s)

Ingredients

10 ounces collard greens (can subsitute kale)
3 (or more tablespoons niter kibbeh (ethiopian spiced butter) or clarified butter or canola oil
1 1/2 teaspoons fresh ginger, minced
2 teaspoons fresh garlic, minced
1 large white onion, chopped
1 teaspoon smoked paprika
1/2 teaspoon cardamom
1 teaspoon cumin or coriander (or a little of both)
1-2 - fresh chilies or 1/2 teaspoon cayenne (or more to taste)
1 - fresh lemon, juiced

How To Make spicy collard greens with spiced butter

Step 1

In a large skillet, add oil or spiced butter. Saute garlic, ginger, chili pepper (if using), cumin (or coriander or both), and paprika for about 30 seconds.

Step 2

Add onions and mix thoroughly with spices - continue sauteeing for about 3-5 minutes until onions are translucent and soft.
Step 3

Add in chopped collards, cayenne pepper (if using), and lemon juice. Continue cooking for another 7-10 minutes until flavors have blended well - allow more cooking time to suit your preference.
Step 4

Adjust the spice seasoning and add salt and pepper to taste. Remove from heat and let it cool.
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