This is a very much loved dish from Ethiopia or shall I say it is one of them. This is an easy dish to make so follow me.
You would need 1 bunch of fresh greens or a bag of frozen. If you are using frozen then you can avoid picking and cleaning. If you are using fresh however to get the grit off of them after you pick them is to add 1 drop of dish soap on them and wash them very well and this would get the soap and grit off of them. Lots of running water is used while cleaning fresh greens. Do not worry because the soap goes down the drain as well as all of the grit. After they have been washed very well you can either cut or break them in pieces. I grab them by the handfuls and tear them if I am using fresh.
If frozen is used then you can skip this step. Turn heat on high. Add 1/4 cup of olive oil. I onion brown them a little, add 2 cloves of garlic, stirr and add 1 pinch of turmeric, 1 green chili, 1 bullion cube, 3 dashes of maggi or knorr aroma, 3 tbs of niter kibbeh, < this link on the left will take you to the page that the recipe is on and set it aside. Stir and add your greens. For this recipe either spinach, mustard, turnip, kale, Swiss chard or collards is used. If using turnip greens only then you can add 2 pinches of turbinado sugar to take the bitterness away.
Turn heat to low, add 1/4 cup of water and cook for 20 minutes. Serve with injera.
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