This dish is simple and delicious. Use spring greens in place of the collard greens if you are unable to get the real thing.


450 g / 1 lb collard greens

60 ml / 4 tbsp olive oil

2 small red onions, finely chopped

1 garlic clove, crushed

2.5 ml / Ĺ tsp grated fresh root ginger

2 green chillies, seeded and sliced

150 ml / ľ pint / 2/3 cup vegetable stock or water

1 red pepper, seeded and sliced


freshly ground black pepper


Wash the collard greens, then strip the leaves from the stalks and steam the leaves over a pan of boiling water for about 5 minutes until slightly wilted. Set aside on a plate to cool, then place in a sieve or colander and press out the excess water.

Using a large sharp knife, slice the collard greens very thinly.

Heat the oil in a saucepan and fry the onions until browned. Add the garlic and ginger and stir-fry with the onions for a few minutes, then add the chillies and a little of the stock or water and cook for 2 minutes.

Add the greens, red pepper and the remaining stock or water. Season with salt and pepper, mix well, then cover and cook over low heat for about 15 minutes.


Serves 4.


country : Ethiopia

course : side dish


source : African : Heartwarming Flavours from a Traditional Cuisine / Rosamund Grant


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