Description
mixed fresh Collard Greens, spinach, kale, mustard leave stew ጎመን፣ስፒናች፣ኬል እና የስናፍጭ ጎመንወጥ
Ingredient
½ pound fresh Collard Greens
½ pound fresh spinach
½ pound fresh Kale
½ pound fresh mustard leave
celery
Fresh parsley
2 medium-size onions
3 Scallions or Green Onions
1 tbsp minced garlic
4 hot pepper (green hot pepper)
2-3 tsp Mitmita ( hot spice blend).
2-3 tsp Korarima-Ethiopian cardamom or false cardamom powder)
a pinch of baking soda (helps green vegetables stay green)
salt and pepper
olive oil
Preparation
Wash the kale, Collard greens, mustard leaves, and spinach well. Trim the leaves from the stems. Grind the onions, celery, garlic, and stems. Heat large skillet add the grind vegetable .cook for few minutes. Add olive oil. Reduce heat. Grind all the leaves, green hot pepper, green onions, and parsley add them into the skillet. Simmer over medium heat until the liquid evaporated. Add a pinch of baking soda and continue cooking for 15-20 minutes. Add Korarima, Mitmita , salt, and pepper. Turn of the heat serves with Teff pita, Teff bread, or injera.
Marinade Olive Oil
Ingredients
fresh rosemary
fresh thyme
Fresh or dry oregano
garlic
koseret – (Lippia abyssinica)
Preparation
Combine olive oil, rosemary, thyme, oregano, garlic, and koseret in a small saucepan and heat just until warm over low heat. Remove from the heat and stir to combine. Place the olives in a jar and pour in the olive oil mixture. Shake the jar to coat the olives.
