Cooking from the Garden
by Joe Corso
A Journey to (Little) Ethiopia.
This recipe grew out of a conversation with South 40 gardener Laurence, who described for me his family's method of cooking greens. The key to this delicious dish is the Ethiopian Butter, clarified with spices to give it a wonderful flavor. Laurence was kind enough to give me some butter, and a recipe for it, but told me he purchases his in Little Ethiopia, Los Angeles. I did go to Little Ethiopia on a quest for the spice blend berbere. I was so excited to find it I didn't mind having to buy a whole pound! I'd be happy to give you a pinch, or see my note for a substitution.
Ethiopian-style Collard Greens
(All proportions can be adjusted to taste.)
2 large bunches collard greens
Olive Oil
2 Tbs. Ethiopian Butter (recipe follows)
1 onion, chopped
1 or more garlic cloves, minced
1 Jalapeño Pepper, chopped (optional)
A little salt
A Pinch of berbere*
Tear the leafy green parts of the collards from the central stalks. Discard the stalks.Boil or steam the greens for 10 minutes. Drain well, and squeeze out excess moisture. Chop.
Sauté onions in a little olive oil and Ethiopian butter Add the garlic and the optional jalapeño and sauté until the garlic is fragrant. Add the greens, a pinch of salt and a pinch of berbere*. Cover, reduce heat, and stew for about half an hour, stirring occasionally, until tender..
*Note: Berbere is a spice blend containing cayenne pepper, thyme, cardamon, coriander and cumin. You can substitute a large pinch of eayenne and small pinch of whatever other of the ingredients you have on hand.
Ethiopian Butter
Makes about 2 cups
1 pound unsalted butter
2 minced shallots, about 1/4 cup
2 minced garlic cloves
2 tablespoons minced fresh ginger
12-15 crushed cardamom pods
2-3 whole cloves
A cinnamon stick
1 tablespoon dried oregano
1/2 teaspoon ground turmeric
1 teaspoon ground fenugreek
Toast the cardamom, cloves and cinnamon in a dry pan over medium heat until they are aromatic. Cut the butter into cubes. Toss everything into a heavy pot and turn the heat on low. Let this come to a
bare simmer and cook for at least 30 minutes.
It is vital that the milk solids do not burn or the butter will be ruined.. Listen for the crackling sounds of moisture evaporating--when the simmering gets quiet the water content of the butter is almost completely gone. Watch for browning on the bottom of the pan, and when you see it, turn off the heat.
Strain through cheesecloth and store in a clean glass jar. It will last at least a week on the counter, 6 months in the fridge, and forever in the freezer.
Picture Caption:
Laurence with daughter Lauren and a harvest of greens.
https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/Joe/LaurenceandLauren.jpg
by Joe Corso
A Journey to (Little) Ethiopia.
This recipe grew out of a conversation with South 40 gardener Laurence, who described for me his family's method of cooking greens. The key to this delicious dish is the Ethiopian Butter, clarified with spices to give it a wonderful flavor. Laurence was kind enough to give me some butter, and a recipe for it, but told me he purchases his in Little Ethiopia, Los Angeles. I did go to Little Ethiopia on a quest for the spice blend berbere. I was so excited to find it I didn't mind having to buy a whole pound! I'd be happy to give you a pinch, or see my note for a substitution.
Ethiopian-style Collard Greens
(All proportions can be adjusted to taste.)
2 large bunches collard greens
Olive Oil
2 Tbs. Ethiopian Butter (recipe follows)
1 onion, chopped
1 or more garlic cloves, minced
1 Jalapeño Pepper, chopped (optional)
A little salt
A Pinch of berbere*
Tear the leafy green parts of the collards from the central stalks. Discard the stalks.Boil or steam the greens for 10 minutes. Drain well, and squeeze out excess moisture. Chop.
Sauté onions in a little olive oil and Ethiopian butter Add the garlic and the optional jalapeño and sauté until the garlic is fragrant. Add the greens, a pinch of salt and a pinch of berbere*. Cover, reduce heat, and stew for about half an hour, stirring occasionally, until tender..
*Note: Berbere is a spice blend containing cayenne pepper, thyme, cardamon, coriander and cumin. You can substitute a large pinch of eayenne and small pinch of whatever other of the ingredients you have on hand.
Ethiopian Butter
Makes about 2 cups
1 pound unsalted butter
2 minced shallots, about 1/4 cup
2 minced garlic cloves
2 tablespoons minced fresh ginger
12-15 crushed cardamom pods
2-3 whole cloves
A cinnamon stick
1 tablespoon dried oregano
1/2 teaspoon ground turmeric
1 teaspoon ground fenugreek
Toast the cardamom, cloves and cinnamon in a dry pan over medium heat until they are aromatic. Cut the butter into cubes. Toss everything into a heavy pot and turn the heat on low. Let this come to a
bare simmer and cook for at least 30 minutes.
It is vital that the milk solids do not burn or the butter will be ruined.. Listen for the crackling sounds of moisture evaporating--when the simmering gets quiet the water content of the butter is almost completely gone. Watch for browning on the bottom of the pan, and when you see it, turn off the heat.
Strain through cheesecloth and store in a clean glass jar. It will last at least a week on the counter, 6 months in the fridge, and forever in the freezer.
Picture Caption:
Laurence with daughter Lauren and a harvest of greens.
https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/Joe/LaurenceandLauren.jpg
