Ethiopian food has a reputation of being heavily plant-focused, and generously spiced. These greens pack enough flavour to be the star of the show, or work beautifully as a side dish to some Ethiopian red lentils and rice.
1To prepare the silverbeet, remove the bottom part of the stems not attached to any leaves and discard or reserve for another use. With the remaining greens, separate any white stems from the green leaves. Finely chop the stems and roughly chop the leaves. Set aside.
2Heat the oil in a large fry pan or shallow pot over high heat. Add the onion and sauté for 2 minutes or until slightly soft. Add the garlic, ginger and spices and sauté for 1 minute or until fragrant.
3Add the chopped stems and sauté for 5 minutes or until they are slightly soft. Add a little vegetable stock if anything is burning.
4Turn down the heat to medium. Add the tomato, remaining greens and vegetable stock. Simmer for 10 minutes or until everything is tender and when most of the stock has evaporated.
5Add the lemon juice and zest. Season with salt to taste.
Tip: Injera is a sour fermented flatbread with a slightly spongy texture, traditionally made of teff flour. It's used similarly to Indian Naan bread — to scoop up all the delicious flavours of several shared dishes!
Eat well. Feel great. Be kind to yourself, animals and the planet. Your FREE Veg Starter Kit is full
of inspiring tips and delicious plant-based recipes to help you cut out or cut back on meat, dairy and
eggs. Be part of a growing trend towards a kinder, more compassionate world!
Eat well. Feel great. Be kind to yourself, animals and the planet. Your FREE Veg Starter Kit is full of inspiring tips and delicious plant-based recipes.