Traditional Ethiopian vegetarian dish. I’ve cut down the amount of oil that is used in the dish and added some different spices to complement the collards.
Ingredients
- 1 pound collard greens – rinsed, trimmed and chopped
- 2 cups water
- 1 tablespoon olive oil
- ¾ cup chopped onions
- 8 cloves garlic, chopped
- 1 ½ cups sliced green bell pepper
- 1 tablespoon fresh lemon juice
- 1 teaspoon salt
- ½ teaspoon ground turmeric
- ½ teaspoon paprika
- ½ teaspoon ground allspice
- 2 tablespoons minced fresh ginger root
Directions
Step 1
Place chopped collard greens in a pot with 2 cups of water. Bring to a boil, then reduce heat to low. Cover, and simmer until collards are tender, about 20 minutes. Drain, but reserve the cooking water. Set aside.
Step 2
Heat 1 tablespoon olive oil in a pot over medium heat. Stir in onions and cook until just beginning to brown, about 10 minutes. Stir in garlic and cook for 1 minute. Add the cooked collards, 1 tablespoon olive oil, and the reserved cooking water. Simmer, uncovered, over medium-high heat until liquid is nearly evaporated, 10 to 15 minutes.
Step 3
Add the green pepper slices, lemon juice, salt, turmeric, paprika, allspice, and ginger root. Cook until peppers are soft, about 5 minutes.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 88 | |
% Daily Value * | |
Total Fat5g | 6% |
Saturated Fat1g | 4% |
Sodium408mg | 18% |
Total Carbohydrate10g | 4% |
Dietary Fiber4g | 14% |
Total Sugars2g | |
Protein3g | |
Vitamin C61mg | 305% |
Calcium130mg | 10% |
Iron1mg | 3% |
Potassium261mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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