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Ethiopian Spiced Cottage Cheese with Greens (Gomen Kitfo)

By: Annaid  
"This is an Ethiopian recipe that is slightly altered to better accommodate ingredients commonly available in the US. Use spinach if you prefer; and if you can't find cardamom, just leave it out. I first made this for a school project in junior high."

Rating: This weblink has been rated 5 times with an average star rating of 2.0 Read Reviews (3)

Rate/Review | 146 people have saved this

Prep Time:
20 Min
Cook Time:
15 Min
Ready In:
35 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 1 (16 ounce) package cottage cheese
  • 3 cloves garlic, minced
  • 1/2 teaspoon cardamom
  • 3 teaspoons grated fresh ginger
  • 1/8 teaspoon ground cloves
  • 2 tablespoons margarine
  • 1/4 cup finely chopped onion
  • 1 green chile pepper, chopped
  • 2 pounds fresh collard greens, cut into 2-inch pieces

Directions

  1. In a bowl, stir together cottage cheese, 1 clove minced garlic, cardamom, 1 teaspoon ginger, and ground cloves. Cover, and set aside.
  2. Heat margarine in a large skillet or Dutch oven over medium heat. Stir in onions, 2 cloves of minced garlic, 2 teaspoons of fresh ginger, and chile peppers; and cook until onions are soft. Stir in greens, and cook until wilted. Drain, and serve over cottage cheese mixture.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 163 | Total Fat: 7.6g | Cholesterol: 11mg

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The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 28, 2006 by Amanda1982 
I had cottage cheese by chance and I wanted to spice it up a bit, but this was not the best... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 13, 2009 by rmscott73 
We are no strangers to collard greens in our house, but adding the cottage cheese and spices... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 16, 2006 by GOYA123 
One of my favorite restaurants is Ethiopian, so I always keep an eye out for recipes from this... MORE

 
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