"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." — Annaid
Watch video tips and tricks
1 (16 ounce) package
grated fresh ginger
finely chopped onion
green chile pepper, chopped
fresh collard greens, cut into 2-inch pieces
I had cottage cheese by chance and I wanted to spice it up a bit, but this was not the best way to do it. I didn't like it personally, I thought the clove taste was a little overwhelming. However, I really enjoyed making something new and stepping outside the box by tasting culturally different foods.
We are no strangers to collard greens in our house, but adding the cottage cheese and spices set it off nicely
One of my favorite restaurants is Ethiopian, so I always keep an eye out for recipes from this country. This was fairly dull. Perhaps the cottage cheese is a little too sharp.
* Percent Daily Values are based on a 2,000 calorie diet.
Ethiopian Spiced Cottage Cheese with Greens (Gomen Kitfo)
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 68
Collard greens simmer with a smoked turkey drumstick.
See how to make big-flavored Southern greens.
What's cooking in Westminster? This fiery Southwestern Macaroni and Cheese.