• Servings: 4
• 1 large bunch collard greens, about 1 1/2pounds
• 1/4 cup niter kebbeh, ghee or olive oil
• 1 red onion, chopped
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, peeled and minced
• 2 fresh hot peppers, seeded and minced (or to taste)
• 1 cup broth
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon cardamom

1. Tear stems from collard greens, and wash greens well. Bring a large pot of water to boiling.
2. Add greens to water and boil briskly for 15 minutes (I only boiled them for 8 mins,worked fine).
3. Drain, squeezing water from greens.
4. When cool enough to handle, slice them thinly.
5. In a large skillet or stir fry pan, melt the niter kebbeh (or oil). Add onion, garlic, ginger and hot peppers and simmer, stirring ccasionally, about 5 minutes.
6. Add collard greens, broth, salt, pepper and cardamom.
7. Bring to a simmer and cook for 15 minutes, or until most of water has evaporated from pan.
8. Serve with injera and buttermilk curds.

My cooking club meets every month and we recently had an Ethiopian Pot Luck.