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What You Need:
(To Serve: 6)
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THE CHEESE
2 cloves garlic, peeled and finely chopped
¼ cup Spiced Butter
¼ teaspoon freshly ground cardamom seeds
Salt and freshly ground black pepper to taste
1 pound dry-curd cottage cheese or farmer cheese
THE GREENS
2 pounds collard greens or kale, the stems trimmed off and discarded and the leaves chopped
½ cup water
½ teaspoon cayenne pepper
1 teaspoon freshly ground black pepper
1 teaspoon peeled and crushed garlic
¼ cup Spiced Butter
3 tablespoons peeled and coarsely chopped yellow onion
Salt to taste
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Translate this recipe:
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| How To Cook: |
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THE CHEESE:
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1. Saute the garlic in the Spiced Butter for a few moments. Add the cardamom, salt, and pepper.
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2. Remove from the burner and allow cooling. Stir into the cheese.
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THE GREENS:
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1. Cook the greens, covered, in a 4-quart saucepan along with about ½ cup water.
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2. Then add the cayenne, black pepper, garlic, Spiced Butter, and chopped onion.
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3. Cook, covered, until the greens collapse and then allows the dish to cool a bit. Salt to taste.
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4. To serve, drain the greens a bit and place on a platter or on Injera Bread.
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5. Spoon the cheese over the greens and serve ... or you may mix them both together before serving.
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