Adapted from Esther’s Ethiopische recepten
Jan is always pushing me to have more green vegetables. Last week’s Cajun collard greens went over very well with my family. When I discovered that collard greens were a standard Ethiopian dish I had to include it in my feast.
Karl’s Abesha Gomen
Ethiopian Collard Greens
(at 9 and 2)
Adapted from Jolinda Hackett, About.com Guide
For this Sunday’s feast I am making Jambalaya. Jambalaya is really a one pot meal, but it is heavy on the meats and starch. I wanted a green vegetable side dish to balance out my meal. Jan and I are in complete agreement about okra. It may be one of the classic Cajun/Southern vegetables, but despite our Southern roots (Virginia and Mississippi) we both dislike it. Many of the things calling themselves “Cajun vegetables” on the internet were just regular veggies with some Cajun spice thrown on top. I finally decided on collard greens, another classic Southern vegetable. I would not, however be cooking it in the Southern fashion, the way our mothers did, boiling it down to a sludge. California-Style, braising until just tender, is my plan, with a little red pepper for color.
Karl’s Braised Cajun Collard Greens