Mustard Greens And Spinach With Ethiopian Berbere Spices

1. 1

   Remove the central rib from the mustard leaves and trim the stalks off the spinach. Rinse thoroughly to get rid of any grit and shake to dry. In a large pan add about 1/2 inch of water and add the greens. Allow to wilt thoroughly on low heat. Transfer just the leaves along with the green chile and blend into a smooth paste, taking care to add just enough water need to blend. Set aside.

2. 2

   Chop the garlic & ginger coarsely and blend them into a smooth paste. transfer the ginger/garlic into a small dish and add the diced onions to the blender and grind it to a smooth paste as well.

3. 3

   Heat the Ghee/ Oil and add the ginger / garlic paste. Fry on medium - low heat until the mix turns a golden brown. add the onion paste and fry until the raw smell disappears.

4. 4

   Add the berbere spice blend, stir for a minute to let the spices 'bloom' before adding the mashed Greens and salt. , Add the optional turmeric if you wish (I find that the turmeric helps the greens retain a bright color). Cover and allow to simmer for about 10 minutes until the greens have thickened up and most of the water has evaporated.

5. 5

   Stir in the Sour cream until its mixed completely into the greens and transfer to a serving dish. Serve alongside flatbreads such as Lavash or roti.

* Per serving · 4 servings · Values may vary.

No additional tips available.