Name: Spicy Collards
Yield: 2 or 3 servings as a side dish
Cuisine: Ethiopian
Ingredients: ¼ teaspoon salt, or to taste; 1¼ pounds small-stemmed collard greens, cleaned and stripped (see Preparation); ¼ teaspoon cinnamon; ⅛ teaspoon nutmeg; ¼ teaspoon cardamom; 2 tablespoons minced shallots; 2 tablespoons butter; ½ teaspoon grated fresh ginger

Preparation info

2 or 3
servings as a side dish

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

Based on a dish that is part of a complex Ethiopian assembly, this relatively uncomplicated treatment demonstrates another useful approach to a favored Southern green. Serve the soft, aromatic leaves—which become more like spinach than cabbage when cooked this way—with a complementary grain, vegetable, or egg dish for an unusual vegetarian meal.