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Ayeb Begomen (Spicy Ethiopian Collards and Cottage Cheese)

Posted Dec 31 2012 9:02pm
  1. Heat ghee to medium in a large cast iron; add the cumin seeds and toast for 10 seconds
  2. Add onion, garlic, ginger and spice mixtures, salt/pepper. 
  3. Cook for 10 minutes, then add the collards and water. If you are using tofu, add it now.
  4. Cover and cook for 10 minutes.
  5. You can cook the greens longer if desired, but we like them to have some bit left.
  6. Take of heat, stir in the cottage cheese (or cashew cheese) 
  7. Taste and adjust seasoning.
Click HERE for my Kik Alicha recipe (Ethiopian Split Peas)
I promise to get the Injera recipe up soon too.  

I love being able to create exactly the type of food I want to eat.  Cooking is awesome.  It's New Years Eve...  This has been an amazing year with super highs and lows...  but overall, I am pretty happy.  I have some things coming up soon that I'm excited to share with you...   

Happy New Year!  Be safe and have a great time! 
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