Fragrant Ethiopian Collard Greens
½ tbsp. (7.5 mL) Savvy Pantry Berbere spice mix
2 tbsp olive oil
1 large bunch collard greens
1/2 red onion, finely chopped
1 clove minced garlic or 5 ml garlic powder
¼ tsp salt (or to taste)
Remove the ribs of the collard leaves, then cut into strips approx. 3 in x 1 in
In a large pan, fry onions and garlic in oil 5 minutes.
Stir in spice mix, salt and collard greens
Cook over med-high heat, uncovered, for about 7 minutes. Stir frequently to wilt the greens evenly and prevent sticking.
Squeeze ½ lemon over the top and stir in.