Ethiopian style greens prepared with a West African base of palm oil and scotch bonnet.
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Thoroughly wash the collard greens, remove the tough stems, and slice the leaves into very thin ribbons.
In a large heavy-bottomed pot, heat the red palm oil over medium heat until it becomes liquid and clear.
Sauté the diced red onion in the palm oil for 5-7 minutes until softened and slightly caramelized.
Add the minced garlic, grated ginger, and the whole scotch bonnet pepper, stirring for 2 minutes until fragrant.
Stir in the ground crayfish (or paprika) and then add the collard greens in batches, tossing to coat them in the spiced oil.
Pour in the vegetable broth, cover the pot tightly, and reduce heat to low; simmer for 30-40 minutes until greens are very tender.
Remove the lid, discard the scotch bonnet pepper, and stir in the niter kibbeh and lemon juice for a bright finish.
Season with salt and black pepper to taste, then serve warm with injera or fufu.
