Spiced Ethiopian Cottage Cheese With Collard Greens Ayib Begomen Recipes

ETHIOPIAN SPICED COTTAGE CHEESE

Steps:

• Mix cottage cheese, 1 clove of garlic, cardamom, and cloves thoroughly in a bowl. Cover and refrigerate until ready to serve.
• Heat the butter in a skillet over medium heat. Stir in the onion, ginger, green chile pepper, and 2 cloves of garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the spinach and cook until just wilted. Drain any excess liquid, and serve the spinach mixture over the seasoned cottage cheese.

SPICED ETHIOPIAN COTTAGE CHEESE WITH COLLARD GREENS (AYIB BEGOMEN RECIPE)

Steps:

• In a large skillet, melt the butter, and add the diced onion, minced garlic, and ground cardamom. Saute for 3 minutes until the onion softens and turns a nice yellow color.
• Add the sliced collard green leaves and season with salt. Saute for a few minutes, and then cover with a lid and let the collard greens steam in the skillet for 10 minutes.
• In the meantime, add the 1/2 teaspoon berbere to the cottage cheese and mix.To serve, make a bed of sauteed collard greens, and place the spiced cottage cheese on top of the leaves. If you have some injera, pita bread, or roti around, they would go well with this side dish or snack.

ETHIOPIAN SPICY CHEESE WITH COLLARD GREENS

Steps:

• Cut the collard green leaves and discard the stems; Wash the leaves in cold water.
• 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.
• 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.
• In a bowl, flake the cheese with forks.
• Combine the chopped collard greens and the cheese.
• In small pot, on a lower heat, melt the butter, add Mitmita (cayenne), false cardamom, white pepper, garlic powder; Remove from heat;.
• Pour the spiced melted butter on the collard-cheese mixture; Mix it well until completely marinated; add salt if needed.
• Serve it at room temperature. Keep the rest in the fridge.