Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Thoroughly drain two 20-ounce cans of young green jackfruit, rinse under cold water, and shred or chop into bite-sized pieces.

2. 2

   Heat 3 tablespoons of Niter Kibbeh in a large wok or deep skillet over medium-high heat until shimmering, then add one large finely chopped red onion and sauté until softened, about 3-5 minutes.

3. 3

   Stir in 4 minced garlic cloves and 1 tablespoon of grated fresh ginger, cooking for 1 minute until fragrant.

4. 4

   Add 2 tablespoons of Berbere spice blend and cook for another minute, stirring constantly, to bloom the spices.

5. 5

   Incorporate the prepared jackfruit, one diced large jalapeño pepper, one diced medium tomato, and 4 cups of chopped fresh collard greens into the wok, stirring well to combine all ingredients.

6. 6

   Pour in 0.25 cup of water or vegetable broth, bring the mixture to a simmer, reduce heat to medium-low, cover, and cook for 15-20 minutes, stirring occasionally, until the jackfruit is tender and flavors are melded.

7. 7

   Season the stir-fry with 0.5 teaspoon of salt to taste, tossing gently before serving immediately with injera or rice.