Misir Wot with Ethiopian Collard Greens
Red lentils served alongside Gomen for a complete nutritional profile.
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Ingredients
- 1 cup Red lentils (Misir)
- 2 large Red onions, finely minced
- 3 tablespoons Berbere spice blend
- 1/4 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
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
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
Stir in the garlic, ginger, and tomato paste, cooking for 2 minutes until fragrant.
- 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
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
Add a splash of broth to the greens, cover, and steam for 15-20 minutes until tender but still vibrant green.
- 7
Season both the Misir Wot and Gomen with salt to taste, and stir the lemon juice into the lentils just before serving.
- 8
Serve hot side-by-side on a large piece of Injera flatbread.
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