Ye’zelbo Gomen Be’karot

Name: Ye’zelbo Gomen Be’karot (Tender Kale with Carrots, Onion, and Mild Spices)
Yield: Makes 3 cups
Cuisine: Ethiopian
Ingredients: 2¼ cups water, plus more if needed; 1 small red onion, minced (1½ cups); 1 pound kale (2 bunches), washed, ribbed, and coarsely chopped (10 cups); 2 tablespoons Ye’qimem Zeyet or extra-virgin olive oil; 1 carrot, thinly sliced and cut into half-moons (1 cup); ½ teaspoon salt, plus more if desired; 2 tablespoons Ye’qimem Zeyet or extra-virgin olive oil; 1 jalapeño chile, seeded, Veined, and quartered lengthwise; 4 cloves garlic, pressed or grated (2 teaspoons); 1 jalapeño chile, seeded, Veined, and quartered lengthwise; 1 jalapeño chile, seeded, Veined, and quartered lengthwise; Freshly ground black pepper

Tender Kale with Carrots, Onion, and Mild Spices

Preparation info

Makes
3 cups

Difficulty
Easy

Appears in

Teff Love

By Kittee Berns

Published 2015

About

This is a mild kale dish with lots of flavor. It can round out heavier stews and sauces if you’re cookin’ up a feast. If you’re not big into greens, give this one a try anyway; it might pleasantly surprise you. Or eat half and use the rest for super-yumtastic Spicy Lasagna Roll-Ups.

Ingredients

2¼ cups water, plus more if needed
1 pound kale (2 bunches

Africa
Ethiopia
Side dish
Vegan
Gluten-free

Method

Put 2 cups of the water in a large saucepan over high heat and bring to a boil. Add the kale, cover, and decrease the heat to medium-high. Cook, stirring frequently to prevent scorching, until the greens are tender, 3 to 5 minutes. If the bottom of the pot becomes dry, add