Ethiopian Chard & Kale Wot with Injera Bread

Name: Ethiopian Chard & Kale Wot with Injera Bread
Prep time: 15 min
Cook time: 25 min
Total time: 24 h 40 min
Cuisine: Ethiopian
Ingredients: 2⅔ cups (300 g) teff flour; 2¼ teaspoons (1 packet) instant yeast; 1 large onion; 1 thumb-sized piece ginger; 1 green jalapeño; 1 serrano chile; 3 garlic cloves; 14 ounces (400 g) Swiss chard; 14 ounces (400 g) curly kale; 2 tablespoons peanut oil; Salt and freshly ground black pepper; Salt and freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy
Ready in
25 hr

Appears in

Vegan Everything

By Nadine Horn and Jörg Mayer

Published 2019

About

Our take on the Ethiopian classic stew is made with Swiss chard and curly kale, and served with homemade injera flatbreads. Double the recipe to share with a group of friends and family.

Ingredients

For the Injera

2⅔ cups (300 g) teff flour
2¼ teaspoons (1

Africa
Ethiopia
Vegan
Gluten-free

Method

To start the injera, whisk the teff flour, yeast, and 3¼ cups (780 ml) water in a large bowl. Cover with a dish towel. Let the batter sit at least 24 hours at room temperature to ferment.
To prepare the wot, finely mince the onion, ginger, jalapeño, serrano chile, and garlic. Chop the chard and kale into bite-sized pieces.
Heat the oil in a sauté pan