It's hard to believe that we're already in 2019...where did the year go?! So, here we are for the first 2019 installment of our #EattheWorld project, being spearheaded by Evelyne of CulturEatz. Here's her challenge.
And this month she has us traveling by tabletop to Ethiopia. She wrote: "We will start off 2019 with a trip back to African roots with a gorgeous and delicious African country! Ethiopia!"
- Juli: Misir Wot - Ethiopian Red Lentil Stew
- Sue: Ethiopian Beef Tibs
- Amy: Buticha - Ethiopian Hummus
- Syama: Himbasha - Ethiopian Spiced Bread
- Evelyne: Flavor-Packed Ethiopian Shekla Tibs
- Lynda: Tikel Gomen (Ethiopian Cabbage & Potatoes)
- Wendy: Doro Wat and Atkilt
- Camilla: Ye’abesha Gomen (Ethiopian Collard Greens)
When I thought about what to make, I revisited Yemarina Yewotet Dabo (Ethiopian Honey Bread), our very untraditional Injera, and another very untraditional Vegetable Wat. But I decided to try my hand at a vegetable dish using collard greens.
- 2 T butter
- 2 T olive oil
- ¼ t black cardamom seeds
- ¼ t ground fenugreek
- ¼ t nigella seeds
- 1 organic yellow onion, peeled and diced
- 3 cloves garlic, peeled and pressed
- 1" knob fresh ginger, peeled and grated
- 1½ C water
- 1½ lbs. collard greens, sliced into 1" wide strips
- freshly ground salt
- freshly ground pepper
- 2 T white vinegar
Melt butter in olive oil in a large pot over medium heat. Add cardamom seeds, ground fenugreek, and nigella seeds. Cook, stirring often, until fragrant, approximately 3 to 4 minutes. Add onions and cook, stirring often, until translucent, approximately 5 to 6 minutes.
Add garlic and ginger and cook until softened and fragrant, approximately 3 to 4 minutes. Add collards, water, and salt and pepper; cover and bring to a boil. Reduce heat and cook, stirring occasionally, until collards are tender, approximately 30 minutes. Stir in vinegar and serve collards hot.