Smart Cars. Mini-skirts. Haiku. Good things come in small packages. Since space is limited in petite urban kitchens, cookbook author Dynise Balcavage decided to downsize traditional LP-sized injera bread to a more manageable pancake round in this divinely tasty recipe. Topped with spicy, ginger-infused collards, this dish makes an elegant appetizer or light summer meal.
Boil collards for about 10-15 minutes. Drain and press out as much excess water as possible, reserving water (if you can remember!).
Chop collards as finely as possible. A mezzaluna is the perfect tool for this.
Heat oil in large saute pan over medium. Saute onions until they just start to brown. Sprinkle with salt, then add garlic, ginger and pepper. Cook for another 3 or 4 minutes.
Add water/stock and collards. Cover and cook for about 20 minutes, or until everything is soft. (Check at about 10 minutes and add more water/stock, if needed)
Adjust seasonings and serve over mini injeras.
Makes 4 mini flatbreads
In a large bowl, starting with 11/2 cups water, whisk together all ingredients except oil until smooth. Depending on humidity, you may need to add more water. Batter should be a tad thicker than pancake batter. Set aside for at least 15 minutes.
Heat about T oil in a cast iron skillet over medium. Spread ¼ of batter with a spoon and shape into a round.
Cook until bubbles start to form. Flip and cook on the other side until firm.
Remove pancake, then repeat.
Philly vegan Dynise Balcavage is the author of “The Urban Vegan: 250 Simple, Sumptuous Recipes, from Street Cart Favorites to Haute Cuisine.” It’s fabulous and so totally worth owning. She is working on her second cookbook.
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