Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of Niter Kibbeh in a large pan or wok over medium heat, then add 1 large thinly sliced red onion and sauté until softened, about 5 minutes.

2. 2

   Add 4 minced cloves of garlic and 2 tablespoons of grated fresh ginger to the pan, cooking for 2 more minutes until fragrant.

3. 3

   Incorporate 3 medium julienned red beetroots and 800 grams of roughly chopped fresh collard greens into the pan, stirring frequently until the greens begin to wilt, approximately 8-10 minutes.

4. 4

   Stir in 2 tablespoons of Berbere spice blend, 0.5 teaspoon of salt, and 1 thinly sliced green chili if desired, cooking for 2 minutes to toast the spices.

5. 5

   Pour in 1 cup of full-fat coconut milk, bringing the mixture to a gentle simmer and cooking for 5-7 minutes until the sauce slightly thickens and the vegetables are tender.

6. 6

   Remove the pan from the heat and gently fold in 0.5 cup of fresh chopped cilantro before serving immediately.