Ethiopian Collard Green and Meat Stew

READY IN: 1hr 10mins




  • Cut the ribs in smaller sizes and the meat in small strips; wash it with cold water;.
  • Boil water in large pot and put the cleaned ribs and the meat. Cook it for 10 minutes and strain.
  • Separate the leaves cut the end stems and discard; wash the leaves in cold water. Chop the leaves in desired size; keep it in cold water.
  • Boil water in a large pot and add the collard green. Cook it for 10 minutes and strain.
  • In a medium pot, sauté the onion, the fresh garlic with gradually adding one cup of water (10 minutes).
  • Add to the onion, butter, ginger juice, the ribs; stir for five minutes.
  • Add the meat; stir for another five minutes; add three cups water, garlic powder, false cardamom, salt and black pepper; boil for two-three minutes.
  • Add the cooked collard green to the meat stew; Cover and cook it for 15 minutes.
  • Add the hot peppers and remove from heat. Serve it warm.