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Collard Greens And Spiced Cheese
(Yegomen Kitfo)
What You Need:
THE CHEESE
  • 2 cloves garlic, peeled and finely chopped
  • ¼ cup Spiced Butter
  • ¼ teaspoon freshly ground cardamom seeds
  • Salt and freshly ground black pepper to taste
  • 1 pound dry-curd cottage cheese or farmer cheese

    THE GREENS
  • 2 pounds collard greens or kale, the stems trimmed off and discarded and the leaves chopped
  • ½ cup water
  • ½ teaspoon cayenne pepper
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon peeled and crushed garlic
  • ¼ cup Spiced Butter
  • 3 tablespoons peeled and coarsely chopped yellow onion
  • Salt to taste
  • How To Cook:
    THE CHEESE:
    1. Saute the garlic in the spiced butter for a few moments. Add the cardamom, salt, and pepper.

    2. Remove from the burner and allow cooling. Stir into the cheese.

    THE GREENS:
    1. Cook the greens, covered, in a 4-quart saucepan along with about ½ cup water.

    2. Then add the cayenne, black pepper, garlic, spiced butter, and chopped onion.

    3. Cook, covered, until the greens collapse and then allows the dish to cool a bit. Salt to taste.

    4. To serve, drain the greens a bit and place on a platter or on Injera Bread.

    5. Spoon the cheese over the greens and serve ... or you may mix them both together before serving.

    To Serve: 6
    This recipe is also available in:
    Cuisine » Africa » Ethiopia
    Main Ingredient » Dairy » Cheese
    Main Ingredient » Vegetables » Kale
    Main Ingredient » Vegetables » Garlic
    Dish » Appetizers
     



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