Guest guest Posted November 2, 2005 Report Share Posted November 2, 2005 Made these for lunch. What an energy and vitamin and mineral rich lunch which is low fat and just filled with flavor and goodness! Ethiopian Collard Greens serves 4 to 6 (today it served one) <hides head in shame> 1 pound collard greens 2 cups vegetable broth 3 tablespoons olive oil 1 /2 large onion 4 cloves minced garlic 1/4 teaspoon minced fresh ginger sea salt, to taste The recipe calls for 3 medium Anaheim chiles, cut into thin strips, i used some Maesri Thai curry paste, about a teaspoon, or you could even use some hotsauce, or cayenne pepper, or even buffalo sauce would do. some lemon wedges. Wash the greens thoroughly. Remove any discolored spots and strip greens from stems. Place the greens in a heavy saucepan with 1 cup of the water, cover, and bring to a boil. Lower the heat and cook for 15 minutes, or until the greens are tender. When ready, drain the greens (reserving the liquid) and chop. This is an important step, this chopping part. I made this a coupl eof days ago and forgot this step and the greens were too tough, but when chopped liek this they are wonderful! In a heavy skillet, heat the oil and cook the onions until they are lightly browned. Add the greens, the reserved and remaining 1 cup broth, the garlic, and the ginger and cook, uncovered, until almost dry. Add the chiles and cook for an additional 5 minutes. Serve either warm or at room temperature, or hot, whatever, and garnish with lemon wedges. If you like, which I do, squeeze some lemon over the greens, it is wonderful. Blessings, Chanda Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 2, 2005 Report Share Posted November 2, 2005 Chanda you love messing with those greens.....me too. I will sure try this recipe. I will try any new green recipe, this time of the year I have family over and will try this more recipes from the files on them too. This is a wonderful group. I have really gained from all of you, Lawanna , " PuterWitch " <puterwitch@c...> wrote: > > Made these for lunch. What an energy and vitamin and mineral rich lunch which is low fat and just filled with flavor and goodness! > > > > > Ethiopian Collard Greens > serves 4 to 6 (today it served one) <hides head in shame> > > 1 pound collard greens > 2 cups vegetable broth > 3 tablespoons olive oil > 1 /2 large onion > 4 cloves minced garlic > 1/4 teaspoon minced fresh ginger > sea salt, to taste > The recipe calls for 3 medium Anaheim chiles, cut into thin strips, i used some Maesri Thai curry paste, about a teaspoon, or you could even use some hotsauce, or cayenne pepper, or even buffalo sauce would do. > > some lemon wedges. > > Wash the greens thoroughly. Remove any discolored spots and strip greens from stems. Place the greens in a heavy saucepan with 1 cup of the water, cover, and bring to a boil. Lower the heat and cook for 15 minutes, or until the greens are tender. When ready, drain the greens (reserving the liquid) and chop. This is an important step, this chopping part. I made this a coupl eof days ago and forgot this step and the greens were too tough, but when chopped liek this they are wonderful! > In a heavy skillet, heat the oil and cook the onions until they are lightly browned. Add the greens, the reserved and remaining 1 cup broth, the garlic, and the ginger and cook, uncovered, until almost dry. Add the chiles and cook for an additional 5 minutes. Serve either warm or at room temperature, or hot, whatever, and garnish with lemon wedges. If you like, which I do, squeeze some lemon over the greens, it is wonderful. > > Blessings, > Chanda > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 2, 2005 Report Share Posted November 2, 2005 You bet I'll make them. Thanks for this post.Donna , " PuterWitch " <puterwitch@c...> wrote: > > Made these for lunch. What an energy and vitamin and mineral rich lunch which is low fat and just filled with flavor and goodness! > > > > > Ethiopian Collard Greens Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 3, 2005 Report Share Posted November 3, 2005 This sounds right up my alley. I love Ethiopian food! What would you recommend serving with these? Something with chickpeas maybe...? And too bad you really can only get that unusual traditional Ethiopian pancake-like bread in the restaurants. Although I have seen recipes online for making it at home, I'm sure it wouldn't be the same. It's alright though becuase there are several Ethiopian places in NYC that are quite cheap. Mmmm, great, now I'm having a major craving! -Craige On 11/2/05, purplepassion <thelilacflower wrote: > > > You bet I'll make them. Thanks for this post.Donna > > > , " PuterWitch " > <puterwitch@c...> wrote: > > > > Made these for lunch. What an energy and vitamin and mineral rich > lunch which is low fat and just filled with flavor and goodness! > > > > > > > > > > Ethiopian Collard Greens > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 3, 2005 Report Share Posted November 3, 2005 cant' wait to try the greens recipe. I constantly try to make them in an appetizing way so that my husband will eat them, no luck so far, and thanks for the tips on tofurkey! I may be brave and make the homemade stuff or lentil loaf. " New " Melissa : ) , " lawannasoul " <lawannasoul> wrote: > > > Chanda you love messing with those greens.....me too. > I will sure try this recipe. I will try any new green recipe, this > time of the year I have family over and will try this more recipes > from the files on them too. > This is a wonderful group. I have really gained from all of you, > Lawanna , " PuterWitch " > <puterwitch@c...> wrote: > > > > Made these for lunch. What an energy and vitamin and mineral rich > lunch which is low fat and just filled with flavor and goodness! > > > > > > > > > > Ethiopian Collard Greens > > serves 4 to 6 (today it served one) <hides head in shame> > > > > 1 pound collard greens > > 2 cups vegetable broth > > 3 tablespoons olive oil > > 1 /2 large onion > > 4 cloves minced garlic > > 1/4 teaspoon minced fresh ginger > > sea salt, to taste > > The recipe calls for 3 medium Anaheim chiles, cut into thin strips, > i used some Maesri Thai curry paste, about a teaspoon, or you could > even use some hotsauce, or cayenne pepper, or even buffalo sauce > would do. > > > > some lemon wedges. > > > > Wash the greens thoroughly. Remove any discolored spots and strip > greens from stems. Place the greens in a heavy saucepan with 1 cup of > the water, cover, and bring to a boil. Lower the heat and cook for 15 > minutes, or until the greens are tender. When ready, drain the greens > (reserving the liquid) and chop. This is an important step, this > chopping part. I made this a coupl eof days ago and forgot this step > and the greens were too tough, but when chopped liek this they are > wonderful! > > In a heavy skillet, heat the oil and cook the onions until they are > lightly browned. Add the greens, the reserved and remaining 1 cup > broth, the garlic, and the ginger and cook, uncovered, until almost > dry. Add the chiles and cook for an additional 5 minutes. Serve > either warm or at room temperature, or hot, whatever, and garnish > with lemon wedges. If you like, which I do, squeeze some lemon over > the greens, it is wonderful. > > > > Blessings, > > Chanda > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 3, 2005 Report Share Posted November 3, 2005 don't forget that I forgot a few ingredients onthis post, get the recipe from the files section. Even my mom loved it, the one that calls me " one of those vegetarian whackos " ) hugs, Chanda - Melissa Thursday, November 03, 2005 2:02 PM Re: Ethiopian Greens with a twist cant' wait to try the greens recipe. I constantly try to make them in an appetizing way so that my husband will eat them, no luck so far, and thanks for the tips on tofurkey! I may be brave and make the homemade stuff or lentil loaf. " New " Melissa : ) , " lawannasoul " <lawannasoul> wrote: > > > Chanda you love messing with those greens.....me too. > I will sure try this recipe. I will try any new green recipe, this > time of the year I have family over and will try this more recipes > from the files on them too. > This is a wonderful group. I have really gained from all of you, > Lawanna > > > > > > > , " PuterWitch " > <puterwitch@c...> wrote: > > > > Made these for lunch. What an energy and vitamin and mineral rich > lunch which is low fat and just filled with flavor and goodness! > > > > > > > > > > Ethiopian Collard Greens > > serves 4 to 6 (today it served one) <hides head in shame> > > > > 1 pound collard greens > > 2 cups vegetable broth > > 3 tablespoons olive oil > > 1 /2 large onion > > 4 cloves minced garlic > > 1/4 teaspoon minced fresh ginger > > sea salt, to taste > > The recipe calls for 3 medium Anaheim chiles, cut into thin strips, > i used some Maesri Thai curry paste, about a teaspoon, or you could > even use some hotsauce, or cayenne pepper, or even buffalo sauce > would do. > > > > some lemon wedges. > > > > Wash the greens thoroughly. Remove any discolored spots and strip > greens from stems. Place the greens in a heavy saucepan with 1 cup of > the water, cover, and bring to a boil. Lower the heat and cook for 15 > minutes, or until the greens are tender. When ready, drain the greens > (reserving the liquid) and chop. This is an important step, this > chopping part. I made this a coupl eof days ago and forgot this step > and the greens were too tough, but when chopped liek this they are > wonderful! > > In a heavy skillet, heat the oil and cook the onions until they are > lightly browned. Add the greens, the reserved and remaining 1 cup > broth, the garlic, and the ginger and cook, uncovered, until almost > dry. Add the chiles and cook for an additional 5 minutes. Serve > either warm or at room temperature, or hot, whatever, and garnish > with lemon wedges. If you like, which I do, squeeze some lemon over > the greens, it is wonderful. > > > > Blessings, > > Chanda > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 3, 2005 Report Share Posted November 3, 2005 > And too bad you really can only get that unusual traditional Ethiopian > pancake-like bread in the restaurants. Injera, made from teff flour. I used to know (friend of a friend kind of thing) a gal who made it at home. If I recall it was a three day process... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 3, 2005 Report Share Posted November 3, 2005 we were just talking about this stuff today... I have to figureo ut how to make it at home! =) jenni On Thursday, November 3, 2005, at 04:07 PM, Amy wrote: > > And too bad you really can only get that unusual traditional > Ethiopian > > pancake-like bread in the restaurants. > > Injera, made from teff flour. I used to know (friend of a friend kind > of thing) a gal who made it at home. If I recall it was a three day > process... > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 4, 2005 Report Share Posted November 4, 2005 oh me too Craige! I ate Ethiopian at a restaurant one time and I loved it, I keep saying hubby has to try it, and my Indian friend as well. that bread is the bomb isn't it? is like a little spongy and a tad citrus too, maybe it has ginger in it? A girl that was part of my dining party (there were 17 of us) she said the first time she ate Ethiopian she thought the bread was a hand towel and wiped her hands and face with it, LOL. I love ho wall the food is served on one tray and you just eat from it with everyone, that is way cool. Please give me advise because when I ate Ethiopian last time I was not a vegetarian. Tell me what to order when I go back this time. hugs, Chanda - Craige Moore Thursday, November 03, 2005 10:05 AM Re: Re: Ethiopian Greens with a twist This sounds right up my alley. I love Ethiopian food! What would you recommend serving with these? Something with chickpeas maybe...? And too bad you really can only get that unusual traditional Ethiopian pancake-like bread in the restaurants. Although I have seen recipes online for making it at home, I'm sure it wouldn't be the same. It's alright though becuase there are several Ethiopian places in NYC that are quite cheap. Mmmm, great, now I'm having a major craving! -Craige On 11/2/05, purplepassion <thelilacflower wrote: > > > You bet I'll make them. Thanks for this post.Donna > > > , " PuterWitch " > <puterwitch@c...> wrote: > > > > Made these for lunch. What an energy and vitamin and mineral rich > lunch which is low fat and just filled with flavor and goodness! > > > > > > > > > > Ethiopian Collard Greens > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 4, 2005 Report Share Posted November 4, 2005 I find that everything is tasty. And since the best way to enjoy it is to share, just go for the veggie combo (every place I've been to offered that) and you usually have to pick 6 out of 8 options or something. There are chickpea dishes, potato, green beans, kale, lentils and more I can't think of right now. Usually at least one of them will look exactly like baby food, heh. I've never had meat at an Ethiopian restaurant, so I don't know how it will compare. I don't think you will go wrong with anything you choose. Be prepared for some of it to be spiiiicy though! -Craige On 11/4/05, PuterWitch <puterwitch wrote: > > oh me too Craige! > I ate Ethiopian at a restaurant one time and I loved it, I keep saying > hubby has to try it, and my Indian friend as well. that bread is the bomb > isn't it? is like a little spongy and a tad citrus too, maybe it has ginger > in it? > A girl that was part of my dining party (there were 17 of us) she said the > first time she ate Ethiopian she thought the bread was a hand towel and > wiped her hands and face with it, LOL. > I love ho wall the food is served on one tray and you just eat from it > with everyone, that is way cool. > > Please give me advise because when I ate Ethiopian last time I was not a > vegetarian. Tell me what to order when I go back this time. > > hugs, > Chanda > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 4, 2005 Report Share Posted November 4, 2005 oh I know about the spice, and I love it! thanks Craige, I really can't wait to go back, hopefully soon, hugs, CHanda - Craige Moore Friday, November 04, 2005 5:57 PM Re: Re: Ethiopian Greens with a twist I find that everything is tasty. And since the best way to enjoy it is to share, just go for the veggie combo (every place I've been to offered that) and you usually have to pick 6 out of 8 options or something. There are chickpea dishes, potato, green beans, kale, lentils and more I can't think of right now. Usually at least one of them will look exactly like baby food, heh. I've never had meat at an Ethiopian restaurant, so I don't know how it will compare. I don't think you will go wrong with anything you choose. Be prepared for some of it to be spiiiicy though! -Craige On 11/4/05, PuterWitch <puterwitch wrote: > > oh me too Craige! > I ate Ethiopian at a restaurant one time and I loved it, I keep saying > hubby has to try it, and my Indian friend as well. that bread is the bomb > isn't it? is like a little spongy and a tad citrus too, maybe it has ginger > in it? > A girl that was part of my dining party (there were 17 of us) she said the > first time she ate Ethiopian she thought the bread was a hand towel and > wiped her hands and face with it, LOL. > I love ho wall the food is served on one tray and you just eat from it > with everyone, that is way cool. > > Please give me advise because when I ate Ethiopian last time I was not a > vegetarian. Tell me what to order when I go back this time. > > hugs, > Chanda > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 7, 2005 Report Share Posted November 7, 2005 Oh Lawanna it is I who have gained from you. canyou please post a pic in our photos, I would love to put a face withyour lovely personality. Hugs, Chanda - lawannasoul Wednesday, November 02, 2005 9:15 PM Re: Ethiopian Greens with a twist Chanda you love messing with those greens.....me too. I will sure try this recipe. I will try any new green recipe, this time of the year I have family over and will try this more recipes from the files on them too. This is a wonderful group. I have really gained from all of you, Lawanna , " PuterWitch " <puterwitch@c...> wrote: > > Made these for lunch. What an energy and vitamin and mineral rich lunch which is low fat and just filled with flavor and goodness! > > > > > Ethiopian Collard Greens > serves 4 to 6 (today it served one) <hides head in shame> > > 1 pound collard greens > 2 cups vegetable broth > 3 tablespoons olive oil > 1 /2 large onion > 4 cloves minced garlic > 1/4 teaspoon minced fresh ginger > sea salt, to taste > The recipe calls for 3 medium Anaheim chiles, cut into thin strips, i used some Maesri Thai curry paste, about a teaspoon, or you could even use some hotsauce, or cayenne pepper, or even buffalo sauce would do. > > some lemon wedges. > > Wash the greens thoroughly. Remove any discolored spots and strip greens from stems. Place the greens in a heavy saucepan with 1 cup of the water, cover, and bring to a boil. Lower the heat and cook for 15 minutes, or until the greens are tender. When ready, drain the greens (reserving the liquid) and chop. This is an important step, this chopping part. I made this a coupl eof days ago and forgot this step and the greens were too tough, but when chopped liek this they are wonderful! > In a heavy skillet, heat the oil and cook the onions until they are lightly browned. Add the greens, the reserved and remaining 1 cup broth, the garlic, and the ginger and cook, uncovered, until almost dry. Add the chiles and cook for an additional 5 minutes. Serve either warm or at room temperature, or hot, whatever, and garnish with lemon wedges. If you like, which I do, squeeze some lemon over the greens, it is wonderful. > > Blessings, > Chanda > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 7, 2005 Report Share Posted November 7, 2005 you can't go wrong with boiling that greens to death if you want, just so long as you drink the liquid, or use it for dipping you are not missing the nutrients. ) hugs, Chanda - Melissa Thursday, November 03, 2005 2:02 PM Re: Ethiopian Greens with a twist cant' wait to try the greens recipe. I constantly try to make them in an appetizing way so that my husband will eat them, no luck so far, and thanks for the tips on tofurkey! I may be brave and make the homemade stuff or lentil loaf. " New " Melissa : ) , " lawannasoul " <lawannasoul> wrote: > > > Chanda you love messing with those greens.....me too. > I will sure try this recipe. I will try any new green recipe, this > time of the year I have family over and will try this more recipes > from the files on them too. > This is a wonderful group. I have really gained from all of you, > Lawanna > > > > > > > , " PuterWitch " > <puterwitch@c...> wrote: > > > > Made these for lunch. What an energy and vitamin and mineral rich > lunch which is low fat and just filled with flavor and goodness! > > > > > > > > > > Ethiopian Collard Greens > > serves 4 to 6 (today it served one) <hides head in shame> > > > > 1 pound collard greens > > 2 cups vegetable broth > > 3 tablespoons olive oil > > 1 /2 large onion > > 4 cloves minced garlic > > 1/4 teaspoon minced fresh ginger > > sea salt, to taste > > The recipe calls for 3 medium Anaheim chiles, cut into thin strips, > i used some Maesri Thai curry paste, about a teaspoon, or you could > even use some hotsauce, or cayenne pepper, or even buffalo sauce > would do. > > > > some lemon wedges. > > > > Wash the greens thoroughly. Remove any discolored spots and strip > greens from stems. Place the greens in a heavy saucepan with 1 cup of > the water, cover, and bring to a boil. Lower the heat and cook for 15 > minutes, or until the greens are tender. When ready, drain the greens > (reserving the liquid) and chop. This is an important step, this > chopping part. I made this a coupl eof days ago and forgot this step > and the greens were too tough, but when chopped liek this they are > wonderful! > > In a heavy skillet, heat the oil and cook the onions until they are > lightly browned. Add the greens, the reserved and remaining 1 cup > broth, the garlic, and the ginger and cook, uncovered, until almost > dry. Add the chiles and cook for an additional 5 minutes. Serve > either warm or at room temperature, or hot, whatever, and garnish > with lemon wedges. If you like, which I do, squeeze some lemon over > the greens, it is wonderful. > > > > Blessings, > > Chanda > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 9, 2005 Report Share Posted November 9, 2005 That's right, Chanda, the good ole pot likker, the 'wine of the South', can't be beat! I love to mop it up with cornbread. MMMMMM, yummy! Very comforting on a cold and rainy day, I'll tell you for sure! Bron On 11/7/05, PuterWitch <puterwitch wrote: > > you can't go wrong with boiling that greens to death if you want, just so > long as you drink the liquid, or use it for dipping you are not missing the > nutrients. ) > > hugs, > Chanda > - > Melissa > > Thursday, November 03, 2005 2:02 PM > Re: Ethiopian Greens with a twist > > > cant' wait to try the greens recipe. I constantly try to make them > in an appetizing way so that my husband will eat them, no luck so > far, and thanks for the tips on tofurkey! I may be brave and make > the homemade stuff or lentil loaf. > " New " Melissa : ) > > , " lawannasoul " > <lawannasoul> wrote: > > > > > > Chanda you love messing with those greens.....me too. > > I will sure try this recipe. I will try any new green recipe, > this > > time of the year I have family over and will try this more > recipes > > from the files on them too. > > This is a wonderful group. I have really gained from all of you, > > Lawanna > > > > > > > > > > > > > > , " PuterWitch " > > <puterwitch@c...> wrote: > > > > > > Made these for lunch. What an energy and vitamin and mineral > rich > > lunch which is low fat and just filled with flavor and goodness! > > > > > > > > > > > > > > > Ethiopian Collard Greens > > > serves 4 to 6 (today it served one) <hides head in shame> > > > > > > 1 pound collard greens > > > 2 cups vegetable broth > > > 3 tablespoons olive oil > > > 1 /2 large onion > > > 4 cloves minced garlic > > > 1/4 teaspoon minced fresh ginger > > > sea salt, to taste > > > The recipe calls for 3 medium Anaheim chiles, cut into thin > strips, > > i used some Maesri Thai curry paste, about a teaspoon, or you > could > > even use some hotsauce, or cayenne pepper, or even buffalo sauce > > would do. > > > > > > some lemon wedges. > > > > > > Wash the greens thoroughly. Remove any discolored spots and > strip > > greens from stems. Place the greens in a heavy saucepan with 1 cup > of > > the water, cover, and bring to a boil. Lower the heat and cook for > 15 > > minutes, or until the greens are tender. When ready, drain the > greens > > (reserving the liquid) and chop. This is an important step, this > > chopping part. I made this a coupl eof days ago and forgot this > step > > and the greens were too tough, but when chopped liek this they are > > wonderful! > > > In a heavy skillet, heat the oil and cook the onions until they > are > > lightly browned. Add the greens, the reserved and remaining 1 cup > > broth, the garlic, and the ginger and cook, uncovered, until > almost > > dry. Add the chiles and cook for an additional 5 minutes. Serve > > either warm or at room temperature, or hot, whatever, and garnish > > with lemon wedges. If you like, which I do, squeeze some lemon > over > > the greens, it is wonderful. > > > > > > Blessings, > > > Chanda > > > > > > Quote Link to comment Share on other sites More sharing options...
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