Abayeye Shewa’s Kale and Mustard Leaves Cooked with Garlic

Preparation info
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Appears in
Grand Dishes: Time-perfected recipes and stories from grandmothers of the world

By Iska Lupton and Anastasia Miari

Published 2021

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  • 2 tbsp olive oil
  • 3 garlic cloves, finely chopped
  • 1 tsp ground


  1. Heat 1 tbsp oil in a large saucepan, and add the garlic and rosemary or bay leaf. Stir for a couple of minutes until the aromas are released.
  2. Make sure your kale and mustard leaves (if using) are really finely chopped: this will give a better texture when cooked. Rinse and put in the saucepan without drying, stirring to coat in the garlic and herbs. Add 0.5cm (