Collard Greens Asa Lebleb

Ingredients

• 🍅Tomato Puree400 g
  
• 🧂Saltto taste
  
• 🧅Onion1 large, finely chopped
  
• 🧄Garlic4 cloves, minced
  
• 🥬Collard Greens400 g
  
• 🫙Niter Kibbeh2 tbsp
  
• 🌶️Berbere1 tsp
  
• 🌶️Mitmita1 tsp
  
• 🌶️Ground Fenugreek1/2 tsp
  
• 🌾Barley100 g
  

Optional extras

• 🌿Fresh Cilantrohandful, to finish
  

Instructions

1. 1

   Heat the Niter Kibbeh in a heavy-bottomed pot over medium heat until shimmering.

2. 2

   Add the onion and cook until golden and softened, 6-8 minutes, stirring so it doesn't catch.

3. 3

   Stir in the garlic plus the berbere, mitmita and ground fenugreek; toast for about a minute until the kitchen smells incredible.

4. 4

   Add the collard greens, turning every piece through the spice base so it's fully coated, and sear lightly.

5. 5

   Pour in the tomato puree, bring to a gentle bubble, then cover and simmer until the collard greens is tender.

6. 6

   Uncover and reduce until the sauce clings to a spoon. Finish with fresh cilantro and a squeeze of lemon.