Collard greens with spiced butter and Mitmita

Updated: Jun 17

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

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

For more recipes from this cookbook click here.



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 till 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.

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