ETHIOPIAN COLLARD GREENS

SERVINGS: 4

DAIRY-FREE, EGG-FREE, NUT-FREE, SOY-FREE, VEGAN

PREP TIME: 5 MINUTES

COOK TIME: 17 MINUTES

TOTAL TIME: 22 MINUTES

MACROS:

Fat: 53%

Carbs: 36%

Protein: 11%

PER SERVING:

Calories: 116

Total Fat: 7 g

Total Carbs: 12 g

Net Carbs: 7 g

Fiber: 5 g

Sugar: 2 g

Sugar Alcohol: 0 g

Protein: 4 g

Ingredients

2 tablespoons extra-virgin olive oil, Ethiopian Niter Kibbeh, or Homemade Ghee
1 green bell pepper, stemmed, seeded, and sliced
½ cup chopped onion
3 cloves garlic, minced
1 (14-ounce) package chopped frozen collard greens, thawed (about 4 cups)
2 teaspoons smoked paprika
1 teaspoon ground turmeric
1 teaspoon kosher salt
½ teaspoon ground allspice
1 tablespoon plus 1½ teaspoons red wine vinegar or apple cider vinegar

Directions

HEAT a large skillet over medium-high heat; add the oil. Once the oil is hot, add the bell pepper, onion, and garlic. Cook, stirring, until the onions are translucent, 2 to 3 minutes.

Stir in the collard greens, ½ cup water, paprika, turmeric, salt, and allspice. Reduce the heat; cover and cook until the greens are tender, about 15 minutes.

Sprinkle with vinegar and serve warm.