Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Peel and dice 2 medium sweet potatoes into 1/2-inch cubes. Remove the tough stems from 1 bunch of collard greens and chop the leaves into 1-inch ribbons. Thinly slice 1 large red onion, mince 4 cloves of garlic, grate 1 inch of fresh ginger, and thinly slice 1 to 2 green chilies.

2. 2

   Heat 3 tablespoons of vegetable oil in a large wok or skillet over medium-high heat until shimmering.

3. 3

   Add 1 large thinly sliced red onion to the wok and stir-fry for 3 to 4 minutes until it begins to soften. Then add 4 minced cloves of garlic, 1 inch of grated fresh ginger, and 1 to 2 sliced green chilies, stirring for 1 minute until fragrant.

4. 4

   Add 2 medium diced sweet potatoes to the wok and continue to stir-fry for 5 to 7 minutes, ensuring they are slightly tender and lightly browned.

5. 5

   Sprinkle 2 tablespoons of Berbere spice blend over the vegetables, tossing well to coat all ingredients evenly for 1 to 2 minutes until fragrant.

6. 6

   Incorporate 1 bunch of chopped collard greens and 1/2 cup of vegetable broth into the wok, stirring thoroughly. Cover the wok and let it simmer for 8 to 10 minutes, or until the collard greens are tender and the sweet potatoes are cooked through.

7. 7

   Remove the lid, stir in 1/2 teaspoon of salt and 1 tablespoon of fresh lemon juice, tasting and adjusting seasoning as needed.

8. 8

   Serve the Ethiopian Sweet Potato & Collard Green Wok Tibs immediately, perhaps with injera or rice.