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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 114.6
  • Total Fat: 6.1 g
  • Cholesterol: 17.6 mg
  • Sodium: 150.7 mg
  • Total Carbs: 8.1 g
  • Dietary Fiber: 3.9 g
  • Protein: 7.0 g

View full nutritional breakdown of Ethiopian Spicy Cheese With Collard Greens calories by ingredient
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Ethiopian Spicy Cheese With Collard Greens

Submitted by: GHOLMES1

Introduction



By: yewoinfamilycooking
Mar 28, 2008

The recipe orginated from southern part of Ethiopia and now it is being enjoyed by all. Here is the recipe with my own twist to it.

From: http://www.recipezaar.com/Ethi
opian-Spicy-Cheese-With-Co
llard-Greens-294982?scalet
o=2&sys=e

By: yewoinfamilycooking
Mar 28, 2008

The recipe orginated from southern part of Ethiopia and now it is being enjoyed by all. Here is the recipe with my own twist to it.

From: http://www.recipezaar.com/Ethi
opian-Spicy-Cheese-With-Co
llard-Greens-294982?scalet
o=2&sys=e
Number of Servings: 2

Ingredients



    * 4 ounces farmer cheese, unsalted (or home-made cheese)
    * 4 ounces collard greens
    * 1 1/2 teaspoons salted butter
    * 1/4 teaspoon cayenne powder (Mitimita)
    * 1 garlic clove
    * 1/16 teaspoon garlic powder
    * 1/16 teaspoon cardamom powder (korerima)
    * 1/16 teaspoon white pepper
    * 1/16 teaspoon black pepper
    * salt


Directions



1. Cut the collard green leaves and discard the stems; Wash the leaves in cold water.
2. Boil water in a large pot; add onion, clove garlic, black pepper, and the collard greens. Cook the collard greens for 15 minutes until the leaves collapse altogether.
3. Strain the collard greens and discard onion, garlic and water. Place the collard greens on a platter or flat pan to dry; chop finely the collard greens.
4. In a bowl, flake the cheese with forks.
5. Combine the chopped collard greens and the cheese.
6. In small pot, on a lower heat, melt the butter, add Mitmita (cayenne), false cardamom, white pepper, garlic powder; Remove from heat;.
7. Pour the spiced melted butter on the collard-cheese mixture; Mix it well until completely marinated; add salt if needed.
8. Keep in the fridge and serve it cold.



Number of Servings: 2

Recipe submitted by SparkPeople user GHOLMES1.






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Member Ratings For This Recipe

  • SBOYKIN

    Incredible!
    4 of 4 people found this review helpful
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    yumm -- have made with several types of greens -- sometimes using ricotta instead of farmers cheese - 3/25/10

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  • ONEWEIGH

    Incredible!
    2 of 2 people found this review helpful
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    This was yummy but I did change the proportions a bit. For one bunch of greens I used 3 oz. of cheese, one tablespoon of butter and doubled the spices. I also chopped the greens before I cooked them. We ate them warm. - 3/19/10

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  • PHANTOMPOE

    Incredible!
    1 of 1 people found this review helpful
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    This really is delicious. I recommend using just a pinch of cayenne so as not to overpower the other spices -- and it's still really delicious without the cayenne at all, if you're not into spicy food. Clarified butter is really good with this (as the original receipe suggests), but you'll need salt - 8/27/10

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  • SYBILBAKER


    0 of 1 people found this review helpful
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    very tasty - 4/6/10

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