Collard greens with spiced butter and Mitmita

I love sautéed greens. Maybe it is the psychological process of eating something healthy or the fact that they taste so good, but I try to make some as often as possible. This recipe is scented with spiced butter (Kibbeh) and topped with a spicy Mitmita spice mix. Watch out—this dish is addictive!

I buy these ingredients online. Yes, there are recipes in my books and online, but why recreate something that is readily available and excellent? The Niter kibbeh ghee and Mitmita spice mix are both from Brundo.

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INGREDIENTS

2-3 lbs collard greens

3 tablespoons nitter kibbeh

1 teaspoon mitmita spice blend, or to taste

Wash the collards and remove the hard stems. Boil in salted water for 20 minutes, till soft and cooked well. Drain well and chop fine.

In a large sauté pan, add the niter kibbeh and the greens. Cook on medium-low until the greens are well coated in the oil. Add the mitmita spice blend and cook for 3-4 minutes, tossing well to combine the ingredients.

Serve, sprinkling some additional mitmita spice mix on top.