recipe
ethiopian-spiced greens
add a taste of traditional ethiopian flavors with these sautéed greens! first, you'll clarify butter with spices in a process that is similar to making ghee. then cook greens (we used spinach) in this buttery deliciousness for a warming side dish that is perfect for your winter table! serve atop injera, or ethiopian flatbread that is actually gluten-free!
add a taste of traditional ethiopian flavors with these sautéed greens! first, you'll clarify butter with spices in a process that is similar to making ghee. then cook greens (we used spinach) in this buttery deliciousness for a warming side dish that is perfect for your winter table! serve atop injera, or ethiopian flatbread that is actually gluten-free!
prep time: 15 minutes | cook time: 45 minutes
ingredients
4 servings
for the niter kibbeh:
8 cardamom pods, crushed
one 2” long cinnamon stick
½ teaspoon fenugreek seeds (optional)
2 sticks unsalted butter
1 shallot, chopped
1” piece fresh ginger, cut into thin rounds
2 garlic cloves, smashed
½ teaspoon ground turmeric
for the greens:
one 10oz container or two 5oz containers organicgirlⓇ baby spinach ♥
3 tablespoons niter kibbeh
1 medium onion, finely chopped
1” piece fresh ginger, peeled and minced
3 garlic cloves, minced
1-2 small red chiles (such as thai), thinly sliced
½ teaspoon fine sea salt
prepared injera, for serving
substitutions
♥ substitute with SUPER SPINACH!
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directions
1. to make the niter kibbeh: in a medium saucepan over medium-low heat add cardamom and cinnamon. toast the spices, shaking the pan occasionally, until fragrant, 1-2 minutes. add fenugreek, if using, and toast for 30 seconds.
2. reduce heat to low and add butter, shallot, ginger, garlic, and turmeric. let cook, undisturbed, until the butter is very fragrant and the milk solids that have fallen to the bottom of the pan turn light golden brown, about 30 minutes.
3. strain butter through several layers of cheesecloth or a piece of thin kitchen towel. butter may be prepared up to 1 month ahead of time and kept in the refrigerator in an airtight container.
4. to make the greens: heat a large skillet over medium heat. add butter and swirl pan to coat. add onion and sauté until softened, about 5 minutes.
5. stir in ginger, garlic, and chiles and cook, stirring 1 minute.
6. add spinach and salt and cook, stirring, just until spinach is wilted, about 5 minutes. serve immediately with injera.
note: use the extra niter kibbeh anywhere you would use butter. it makes a flavorful addition to soups, steamed vegetable dishes, and sauces.
recipe reviews (4)
Paula Silver
Too many impossible to find ingredients–not realistic for American kitchens
RachelC
Looks delicious. You can find most of these ingredients, except perhaps niter kibbeh, in your local supermarket. Close-by ethnic markets may have this clarified butter, or ghee.
Linda E
Penzey’s has all of the spices/herbs you may want (I am not affiliated with this company).
Anne
Super easy scaled down Ethiopian recipe. Great with kale or hearty greens too! I’ve made it at least 5 times now. Good with lentils and rice especially if you can’t get injera.