Tuesday, October 21st, 2014

RECIPE: Ethiopian Collards on Mini-Injeras

Published on June 7, 2010 by   ·   13 Comments Pin It
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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.
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Ethiopian Collards

Serves 4

  • 1 medium red onion, chopped very finely
  • 2 T peanut or canola oil
  • 1/2 tsp salt or less, to taste
  • 3 garlic cloves, crushed
  • 11/2-inche piece of ginger, grated
  • 1 lb collards, trimmed
  • 1 long hot green pepper, seeded and chopped very finely
  • 1 cup reserved collard-boiling water or vegetable stock
  • Fresh ground pepper, to taste

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.

Mini Injeras

Makes 4 mini flatbreads

  • 1 cup teff flour
  • 1 tsp vinegar
  • 11/2-2 cups water
  • 1/2 tsp salt
  • Canola or peanut oil for frying

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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Readers Comments (13)

  1. [...] ***The GirlieGirl Army*** » Blog Archive » Ethiopian Collards on Mini-Injeras girliegirlarmy.com/blog/20100607/ethiopian-collards-on-mini-injeras/ – view page – cached 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. Tweets about this link Topsy.Data.Twitter.User['marykaymanfeed'] = {“photo”:”http://a1.twimg.com/profile_images/442646010/Me_normal.jpg”,”url”:”http://twitter.com/marykaymanfeed”,”nick”:”marykaymanfeed”}; marykaymanfeed: “Ethiopian Collards on Mini-Injeras: Smart Cars. Mini-skirts. Haiku. Good things come in small packages. Since spa… http://bit.ly/9CaBnT ” 24 minutes ago retweet Topsy.Data.Twitter.User['girliegirlarmy'] = {“photo”:”http://a3.twimg.com/profile_images/271406515/twit_normal.jpg”,”url”:”http://twitter.com/girliegirlarmy”,”nick”:”girliegirlarmy”}; girliegirlarmyHighly Influential: “Delish Recipe: Ethiopian Collards on Mini-Injeras http://girliegirlarmy.com/blog/20100607/ethiopian-collards-on-mini-injeras/ #vegan ” 44 minutes ago retweet Filter tweets [...]

  2. Leinana says:

    Yum! I was just thinking about making some Ethiopian food recently. Great idea to do the mini-injeras! Looks delicious!

  3. Amy says:

    http://www.stayathomemominfo.com

    Your recipe looks real good! I am researching Army blogs right now because I have a brother in law going off to the Army for three years. He leaves for boot camp in Missouri in a week and I am just trying to prepare for it. Check it out if you get a chance!

    -Thank,
    Amy

  4. [...] where he won’t be there! But I do understand that this will help him immensley in his career.   He will be leaving in about a week and we are all taking wednesday off of next week to see him [...]

  5. Caitlin says:

    I’ve always wanted to make injera, but where do you get teff flour? I’ve never been able to find a place to buy it!

  6. Urban Vegan says:

    Caitlin:

    I bought my teff flour at Whole Foods, but I’ve seen it for sale in many better-stocked health food stores and some ethnic markets. Bob’s Red Mill is the brand I most often see.

    And if worse comes to worse, you can always order some here:
    http://www.bobsredmill.com/teff-flour.html

  7. Ali Berman says:

    Def going to try this. Yum!

  8. Vicki says:

    Wow, a recipe I haven’t tried from Urban Vegan – haven’t met one I didn’t love! Always looking for creative ways to eat my collards!

  9. Aletha says:

    Awesome! I am so going to surprise my BF with this one :)

  10. kathleen says:

    oh my sweet lord, my stomach is growling!!!!!

    i’ve always wanted to know how to make injera bread, and i’m super excited to try this recipe! i’ll have to scrounge up a kik alicha recipe to eat with the bread as well . . .

    thanks for posting this!

  11. Paige Newman says:

    Ethiopian food is so great – thanks!

  12. India-leigh says:

    Wow. That looks great, and simple. I always thought injeera was a fermented bread, so have not gotten around to making it. I will happily gather ingredients now to try yours!

    Thank you x

  13. [...] my own mini injera. However, my homemade version was no comparison to the real thing. I used the Mini Injera recipe from Celebrate Vegan but they didn’t turn out so well. Dare I suggest it was a complete flop? [...]




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