Click Here To Download Your Ethiopian Recipes For FREE
This recipe makes about 4 small servings.
1 bunch of collard greens
1 teaspoon grated fresh ginger
2 garlic cloves, minced
1 large onion, finely chopped
1 teaspoon salt
oil for frying
Wash the collards and finely chop into ribbons. Like kale, collards have a tough spine that needs to be removed and thrown away.
We call this vegan surgery.
Heat oil in a frying pan on medium high heat, and add the ginger, garlic and onion. sautee for three minutes or so and then add the collards and salt.
Stir, and then cover with a lid
Steam the collards for 5 minutes or until they are soft.
They are now ready!
Recommended if you enjoy food, vegan cooking, randomness, artsiness, performance art, Laurie Anderson, Cibo Matto, experimental electronic music, synthesizers, puppet shows, PJ Katie's Farm, Alejandro Jodorowsky, and any form of surrealism.
Vegiterra Kitchen Lab (VKL) is filmed in Hamilton, Ontario Canada.
original music by Kristofir