Ethiopian Spicy Cheese with Collard Greens (Ayeb Begomen)

Ingredients

1lb farmers cheese unsalted or home-made cheese
1lb collard greens (stems discarded, leaves chopped)
2 tablespoon purified butter (Nitir Kebe) **
1 teaspoon Mitimita (cayenne-type hot pepper) **
½ onion (cut in halves)
4 clove garlic
¼ teaspoon garlic powder
¼ teaspoon false cardamom powder (korerima) *
¼ teaspoon White pepper
¼ teaspoon black pepper
Salt to taste

Preparation:

1st Step: Cut the collard green leaves and discard the stems; Wash the leaves in cold water;

2nd Step: Boil water in a large pot; add onion, clove garlic, black pepper, and the collard greens. Cook it for 15 minutes until the leaves collapse altogether;

3th Step: Strain the collard greens and discard onion, garlic and water. Place the collard green on a platter or flat pan to dry; chop finely the collard greens;

4th Step: In a bowl, flake the cheese with forks;

5th Step: Combine the collard greens and the cheese;

6th Step: In small pot, on a lower heat, melt the butter, add Mitmita (cayenne), false cardamom, white pepper, garlic powder; Remove from heat;

7th Step: Pour the spiced melted butter on the mixture of the cheese and collard greens; Mix it well until completely marinated; add salt if needed.

Serve it at room temperature. Keep the rest in the fridge.
Serving 8 persons
* You will find these spices in Ethiopian or Indian shops/groceries
** Please click here to see how to prepare Purified Butter (Nitir Kebe)

P.S. If home-made cheese is needed, you may boil 2 gallons of buttermilk at a lower heat, with a pinch of salt and one lemon juice, stirring continuously.


For nutritional facts of this recipe please visit http://www.recipezaar.com/294982. For vitamin content please click on "Print Recipe" on aforementioned site.