Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Rinse 1 cup of red lentils under cold water and let them soak in a bowl of cold water for 15 minutes while preparing other ingredients.

2. 2

   In a large pan over medium heat, melt 3 tablespoons of Niter Kibbeh, then add 1 large finely chopped red onion and sauté until softened, about 8 minutes.

3. 3

   Stir in 3 minced cloves of fresh garlic, 1 tablespoon of grated fresh ginger, and 6 finely minced cloves of black garlic, cooking for 2 more minutes until fragrant.

4. 4

   Add 2 tablespoons of Berbere spice blend and 0.5 cup of water or vegetable broth to the pan, bringing the mixture to a gentle simmer for 5 minutes, allowing the spices to meld.

5. 5

   Drain the soaked red lentils and add them to the spiced onion mixture, stirring well to coat the lentils evenly.

6. 6

   Layer the 1 kilogram of roughly chopped collard greens into a large steamer basket, then evenly distribute the black garlic lentil mixture over the greens.

7. 7

   Sprinkle 1 teaspoon of Kosher salt over the contents of the steamer, then cover tightly and steam over simmering water for 25-30 minutes, or until the collard greens are tender and the lentils are cooked through.