Ethiopian-Style Collard Greens Recipe videoMakes: 2 servings
Ingredients
- ⅓ tablespoon Vegetable
oil
- ⅓ Small onion chopped
- ⅓ inch fresh ginger
peeled and minced
- 1 Cloves garlic minced
- ⅓ pound Collard greens
chopped finely (about 4 cups)
- ⅔ cup low-sodium
vegetable stock or water
- ⅛ teaspoon Salt
- ⅛ Bell pepper sliced
- ⅔ tablespoon Lemon juice
Directions
- Heat oil in a pot over medium heat.
Add onions and cook until a bit browned, about 6 min.
- Stir in garlic and ginger. Cook for 1
minute.
- Add collard greens, stock, and salt.
Bring to a boil, then reduce heat to low. Cover and simmer until collards
are tender, 20 to 30 minutes. Stir a few times.
- Add bell pepper. Simmer uncovered for
10 minutes to reduce liquid.
- Just before serving, stir in lemon
juice.
Recipe adapted from
http://eatfresh.org/recipe/side-dish/ethiopian-style-collard-greens#.W1dBM4WcGT1"Little Idea" song by
scottholmesmusic.com
This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP) through the PA Department of Human Services (DHS). This institution is an equal opportunity provider.
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