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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Ethiopian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash the greens thoroughly. Remove any discolored spots and cut out any thick woody stems. Place the greens in a heavy saucepan with 1 cup of the water, cover, and bring to a boil. Lower the heat and cook for 20 minutes, or until the greens are tender. When ready, drain the greens, reserving the liquid, and cut them into small pieces. | 2. In a heavy skillet, heat the oil and cook the onions until they are lightly browned. Add the greens, the reserved and remaining 1 cup water, the garlic, and the ginger and cook, uncovered, until almost dry. Add the chiles and cook for an additional 5 minutes. Serve either warm or at room temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
collard green	1	lb		403.4676	0.0	89.7602	2.2667
water	2	cups		0.0	0.0	0.0	0.0
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
red onion	1	cup	chopped	64.0	14.944	1.76	0.16
garlic	1/2	teaspoon	minced	2.086	0.4628	0.08900000000000001	0.006999999999999999
ginger	1/4	teaspoon	minced	0.4	0.0888	0.0091	0.0038
salt				-	-	-	-
anaheim chilies	3		cut	403.4676	0.0	89.7602	2.2667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.