Misir Wot with Ethiopian Collard Greens

Ingredients

• 1 cup Red lentils (Misir)
• 2 large Red onions, finely minced
• 3 tablespoons Berbere spice blend
• 0.25 cup Niter Kibbeh (Ethiopian spiced clarified butter)
• 2 tablespoons Garlic, minced
• 1 tablespoon Ginger, grated
• 1 pound Collard greens (Gomen), chopped
• 3 cups Vegetable broth or water
• 1 tablespoon Tomato paste(optional)
• 1 teaspoon Lemon juice

Instructions

1. 1

   In a heavy pot, dry-sauté the minced onions over medium heat for about 10 minutes until they soften and lose moisture, adding a splash of water if they stick.

2. 2

   Add the Niter Kibbeh to the onions and stir in the Berbere spice, cooking for another 5 minutes to bloom the spices and develop a deep red color.

3. 3

   Stir in the garlic, ginger, and tomato paste, cooking for 2 minutes until fragrant.

4. 4

   Rinse the red lentils thoroughly and add them to the pot along with 2 cups of broth; bring to a boil, then simmer on low for 30-40 minutes until lentils are soft and thick.

5. 5

   While the lentils simmer, prepare the Gomen by sautéing a bit of garlic and onion in a separate pan with oil or kibbeh, then adding the chopped collard greens.

6. 6

   Add a splash of broth to the greens, cover, and steam for 15-20 minutes until tender but still vibrant green.

7. 7

   Season both the Misir Wot and Gomen with salt to taste, and stir the lemon juice into the lentils just before serving.

8. 8

   Serve hot side-by-side on a large piece of Injera flatbread.