My sister introduced me to Ethiopian food many moons ago. Ever since, we have really enjoyed eating at Ethiopian restaurants but I have never prepared any dishes at home. After receiving collard greens and parsley in my CSA share, this seemed like a fitting menu to try. It could be served any time of year. For us, it was a perfect meal to serve on a rainy and cool June evening.
I loved the brightness that the grated ginger, lemon, and chopped fresh chile added to the tender, stewed collard greens after cooking. The chickpea stew recipe utilizes the genius technique of incorporating ground red lentils to thicken the base.
The recipes were adapted from 177milkstreet.com. I changed the proportions and decreased the heat intensity. I served it over rice with dollops of whole milk Greek yogurt to offset the spice. I also omitted the fresh chile garnish in the chickpea stew. In a restaurant, these dishes would be served with injera, Ethiopian flatbread.
Yield: Serves 4
For the Stewed Collard Greens (Gomen Wat):
1 1/2 T ghee
1/2 medium yellow onion, halved and thinly sliced
coarse salt and freshly ground black pepper
4 large garlic cloves, minced
1 1/2 T minced fresh ginger, divided
scant 1/2 tsp freshly ground cardamom
1/4 tsp ground turmeric
1/2 pound stemmed collard greens, cut into 1/2-inch ribbons and roughly chopped
3/4 to 1 cup chicken, vegetable or beef stock, divided
1/2 to 1 Fresno or serrano chile, stemmed, seeded, and thinly sliced
1/2 T freshly squeezed lemon juice
For the Berbere Spice Blend: (you will have a little extra)
1 T smoked sweet paprika
1 1 /2 tsp sweet paprika
1/4 to 1/2 tsp cayenne pepper
1/2 tsp ground ginger
1/2 tsp onion powder
1/2 tsp ground coriander
scant 1/2 tsp garlic powder
heaping 1/4 tsp freshly ground cardamom
1/4 tsp dried basil, ground or crushed into a powder
1/8 tsp ground cumin
For the Chickpea Stew (Shiro Wat):
2 T red lentils
3 T ghee
1 medium yellow onion, chopped
2 cups (1 pint) cherry or grape tomatoes, halved
8 to 10 medium garlic cloves, minced
2 T minced or grated fresh ginger
2 T Berbere Spice Blend (above)
2 15.5-oz cans chickpeas, rinsed and drained
coarse salt and freshly ground black pepper
1 cup lightly packed fresh flat-leaf parsley, chopped
1 jalapeño or Fresno chile, stemmed and chopped, optional (I omitted it)
cooked rice, for serving, optional (I served both dishes over white Basmati rice)
whole milk Greek yogurt, for serving, optional
injera (flatbread), for serving, optional
To Make the Stewed Collard Greens:
In a large pot over medium, melt the ghee. (I used an enameled cast iron Dutch oven.)
Add the onion and cook, stirring occasionally, until lightly browned, 5 to 10 minutes.
Stir in the garlic, 1 tablespoon of grated ginger, the cardamom and turmeric. Cook, stirring occasionally, until fragrant and lightly toasted, about 1 minute.
Add about half of the collards and cook, stirring, until slightly wilted, then add the remaining collards.
Stir the stock and 1/4 teaspoon pepper. Cover and cook, stirring occasionally, until the collards are tender, 20 to 30 minutes. (I cooked it for 30 minutes.)
Off heat, stir in the chopped chile, lemon juice and remaining 1/2 tablespoon ginger.
Taste and season with salt and pepper, then transfer to a serving dish.
To Make the Spice Blend:
In a small bowl or jar, stir or shake together all ingredients until combined. The berbere will keep in an airtight container in a cool, dry spot for up to 2 months. (I used a recycled glass spice jar.)
To Make the Chickpea Stew:
In a spice grinder, pulse the lentils until finely ground, about 10 pulses; set aside.
In a large saucepan over medium, melt the ghee. (I used a low and wide enameled cast iron pot.)
Add the onion and cook, stirring occasionally, until golden brown, 8 to 10 minutes.
Stir in the tomatoes, garlic, ginger and berbere. Cook, stirring occasionally, until the tomatoes have given up their liquid and the mixture is beginning to brown, 3 to 5 minutes.
Add the chickpeas, ground lentils, 2 cups water and ½ teaspoon each salt and pepper. Boil over medium-high, then reduce to medium and cook at a simmer, uncovered and stirring often, until the sauce clings to the chickpeas and the desired thickness and consistency is achieved, about 15 to 20 minutes. (If serving over rice, cook the rice at this time.)
Off heat, stir in the parsley and chili (if using).
Taste and season with salt and pepper.
Serve the stewed collard greens and chickpea stew with injera or over rice topped with a dollop of yogurt, as desired.
My herb garden has been beyond fabulous this year. I wanted to make sure that I made this dish before my beautiful basil faded away.
This dish was described as being “more addictive than Doritos.” 🙂 The recipe is from Bon Appétit, contributed by Andy Baraghani. I don’t usually follow a recipe precisely, but did on this occasion because I had never used Fresno chilies. Oops. The dish was tasty but beyond spicy. I regret not tasting my chilies for heat intensity. I will certainly do that next time, and will follow the recipe as written with milder chilies or remove the seeds and ribs for spicier chilies.
The spicy-sweet sauce was delicious and I still enjoyed it. This dish also comes together very quickly and is perfect for a weeknight meal. We ate it over brown Basmati rice with tomato slices on the side. The tomatoes really helped offset the heat. 🙂
Yield: Serves 3 to 4
3 Fresno chiles, coarsely chopped (seeds and ribs removed, to taste)
6 garlic cloves, smashed
1/4 cup granulated sugar
2 T fish sauce
1 tsp kosher salt
4 T vegetable or grapeseed oil, divided
1 lb large shrimp, peeled, deveined, patted dry
2 cups basil leaves (about 1 bunch)
lime wedges, for serving
1 cup of rice (cooked in 2 cups stock or water), for serving
Blend chiles, garlic, sugar, fish sauce, salt, and 3 T oil in a blender until smooth. (I used a Vitamix.)
Transfer marinade to a medium bowl and add shrimp; toss to coat. Let sit 10 minutes.
Heat remaining 1 T oil in a large nonstick skillet over medium-high.
Using tongs, just when oil begins to smoke and working in batches if needed, add shrimp, leaving marinade behind, and cook, turning once, until lightly charred around the edges, about 1 minute per side.
Remove pan from heat. Add basil and toss vigorously until basil is wilted.
Transfer shrimp mixture to a platter. Serve with rice and lime wedges alongside.
This healthy, hearty, and tasty vegetarian dish is from one of Bon Appétit’s “healthy-ish” issues. It initially had a mixed reception from the meat lovers in my house because the sauce closely resembled meat sauce in appearance and texture- but not in taste, of course. They gobbled it up in the end. 😉
This recipe was adapted from Bon Appétit, contributed by Andy Baraghani. I increased the amount of garlic, used freshly grated Parmigiano-Reggiano, and reserved pasta water to adjust the consistency of the sauce (and to reheat leftovers). I served it with roasted asparagus. Yum.
Yield: 6 servings
12 oz mushrooms, such as shiitake or crimini, stems removed
1 medium head of cauliflower (about 2¼ lbs), broken into florets
6 T extra-virgin olive oil, plus more for drizzling
4 T unsalted butter, divided
1 large onion, finely chopped
6 to 10 garlic cloves, thinly sliced
1 chile, such as serrano, Holland, or Fresno, thinly sliced, or ½ tsp crushed red pepper flakes
1 T finely chopped rosemary
⅓ cup double-concentrated tomato paste
1 lb rigatoni
2 oz finely grated Parmesan (about 1 cup), plus more for serving (I used Parmigiano-Reggiano)
3 T finely chopped parsley
freshly grated zest of 1/2 to 1 lemon
Pulse mushrooms in a food processor until finely chopped. Transfer to a small bowl. Wipe out food processor bowl.
Working in 3 batches, pulse cauliflower in food processor until pieces are about the size of a grain of rice (some smaller and some larger ones are fine), transferring to a medium bowl as you go.
Heat ¼ cup oil and 2 T butter in a large heavy pot over medium-high.
Add mushrooms and cook, stirring occasionally, until golden brown, 4–6 minutes.
Add onion and 2 T oil to pot. Cook, stirring occasionally, until onion is very soft and golden brown, 6–8 minutes.
Add garlic, chile, and rosemary and cook, stirring occasionally, until garlic is softened and mixture is very fragrant, about 3 minutes.
Add tomato paste and cook, stirring constantly, until paste is slightly darkened, about 2 minutes.
Add cauliflower and cook, yes, still stirring occasionally, until cauliflower is cooked down slightly and begins to stick to bottom of pot, 6–8 minutes.
Season with salt, then keep warm over low heat.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until almost al dente, about 1 minute less than package directions. Reserve 2 cups of pasta water.
Using a slotted spoon, transfer pasta to pot with sauce.
Add Parmesan, remaining 2 T butter, and 1 1/2 cups pasta cooking liquid. Increase heat to medium and cook, stirring occasionally, until pasta is al dente and sauce is clinging to pasta, about 3 minutes.
Remove from heat and stir in parsley.
Taste and adjust seasoning with salt (it’ll probably need another pinch or two).
Finely zest lemon over pasta and toss once more.
Divide pasta among bowls. Top with more Parmesan, then drizzle with oil.