Collard Greens Dulet-Style

Ingredients

• 🍅Tomato Puree2 tbsp
  
• 🧂Saltto taste
  
• 🧄Garlic4 cloves, minced
  
• 🌶️Green Chili4
  
• 🥬Bell Pepper1, sliced
  
• 🧅Spring Onions3, cut into batons
  
• 🥬Collard Greens400 g
  
• 🫙Niter Kibbeh2 tbsp
  
• 🌶️Berbere1 tsp
  
• 🌶️Mitmita1 tsp
  

Optional extras

• 🌿Fresh Cilantrohandful, to finish
  

Instructions

1. 1

   Heat the oil (niter kibbeh if you have it) in a heavy pot over medium heat and sweat the onions slowly — ten minutes, until they collapse and sweeten.

2. 2

   Add the garlic and ginger paste and stir for a minute until fragrant.

3. 3

   Stir in the berbere and toast it in the oil for thirty seconds — dark, smoky, never burning.

4. 4

   Add the Collard Greens and turn it through the spice base until every piece is stained rust-red.

5. 5

   Pour in a little water, cover, and simmer gently, stirring occasionally, until the Collard Greens is tender and the sauce is thick and brick-coloured.

6. 6

   Finish with Niter Kibbeh and Garlic, adjust the salt, and serve with injera to scoop it all up.