mixed fresh Collard Greens, spinach, kale, mustard leave stew ጎመን፣ስፒናች፣ኬል እና የስናፍጭ ጎመንወጥ
½ pound fresh Collard Greens
½ pound fresh spinach
½ pound fresh Kale
½ pound fresh mustard leave
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
Wash the kale, Collard greens, mustard leaves, and spinach well. Trim the leaves from the stems. Grind the onions, celery, garlic, and the 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 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
Fresh or dry oregano
koseret – (Lippia abyssinica)
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.