These collards can be served as a vegan main dish or as a hearty side.
If possible, serve with injera, the traditional crepe-like bread common in Ethiopia (see Associated Recipe).
Add chopped collards and cook until soft, about 15 minutes.
Drain well in a colander.
Add oil and garlic and cook, stirring, for 1 minute.
Add tomato and jalapeno; cook, stirring a few times, for 5 minutes.
Add collards and stir, cover and cook, stirring once or twice, for 10 minutes.
Reduce heat to medium-low.
Stir in tikur azmud (or cardamom and cumin), cover and cook for 3 minutes.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
