Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of niter kibbeh in a large wok or deep skillet over medium-high heat until shimmering.

2. 2

   Add 1 large red onion, thinly sliced, to the wok and cook for 5-7 minutes, stirring occasionally, until it is softened and lightly browned.

3. 3

   Stir in 4 minced cloves of garlic and 1 inch of grated fresh ginger, cooking for an additional 1 minute until their aroma develops.

4. 4

   Add 3 tablespoons of Berbere spice blend and 2 large sweet potatoes, diced into 1-inch cubes, to the wok, tossing thoroughly to coat the sweet potatoes with the spices, and cook for 5 minutes, stirring occasionally.

5. 5

   Pour in 0.5 cup of vegetable broth, reduce the heat to medium-low, cover the wok, and simmer for 10-12 minutes, or until the sweet potatoes are tender, stirring halfway through.

6. 6

   Add 1 red bell pepper, deseeded and sliced into strips, and 4 cups of chopped collard greens to the wok, increase the heat to medium, and cook uncovered for 3-5 minutes, tossing until the bell pepper is tender-crisp and the greens are wilted.

7. 7

   Season the dish with 1 teaspoon of salt to taste, tossing one last time to combine all ingredients thoroughly before serving.