Collard Greens And Spiced Cheese (Ethiopian)

1. Amount Measure Ingredient — Preparation Method
2. ——– ———— ——————————–
3. Cheese
4. 2 Cloves Garlic — Chopped
5. 1/4 Cup Spiced Butter — * See Note
6. 1/4 Tsp Freshly Ground Cardamon Seeds
7. Salt And Freshly Ground Pepper — To Taste
8. 1 Lb Dry Curd Cottage Cheese — Or
9. Farmer's Cheese

1. The Greens
2. 2 Lb Collard Greens, Stems Discarded — Leaves Chopped
3. 1/2 Cup Water
4. 1/2 Tsp Cayenne
5. 12 Tsp Freshly Ground Black Pepper
6. 1 Tsp Crushed Garlic
7. 1/4 Cup Spiced Butter — * See Note
8. 3 Tbsp Coarsely Chopped Yellow Onion
9. salt to taste

Cheese: saute the garlic in the spiced butter for a few minutes. Add the cardamon, salt and pepper. Remove from the burner and allow to cool. Stir this mixture into the cheese.

Greens: cook the collard greens covered in a 4 quart saucepan along with about 1/2 cup water. Add the cayenne, black pepper, garlic, spiced butter and chopped onion. Cook covered until the greens collapse. All the greens to cool a bit and salt to taste.

To serve: Drain the greens a bit and place on a platter or on Injera bread (recipe included in this set). Spoon the cheese over the greens and serve. Alternate: mix the greens and cheese together before placing on the platter or bread. Either way is delicious.