Ethiopian Spiced Cottage Cheese with Greens (Gomen Kitfo)

Cayenne is a red or green hot chili pepper used to flavor chile food dishes and is also used for medicinal purposes. Named for the city of Cayenne in French Guiana, it is a cultivar of Capsicum annuum related to bell peppers, jalapeños, and others.

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Ingredients:

12 oz. carton cottage cheese
2 Tbsp. ghee or butter
1 clove garlic, cut into halves
1/2 tsp. ground cardamom
1/4 tsp. ground ginger
1/8 tsp. ground cinnamon
1/8 tsp. ground cloves
2 Tbsp. finely chopped onion
1 long hot cayenne pepper, seeded and minced
1 or 2 tsp. grated gingerroot
2 pounds fresh collard greens or spinach, coarsely chopped
2 Tbsp. ghee or butter

Instructions:

Mix the cottage cheese, 2 Tbsp. of ghee, the garlic, cardamom, ginger, cinnamon and cloves in a medium bowl. Let the ingredients stand for 15 minutes, then remove the garlic.

Cook the onion, minced chile pepper, ginger root and collard greens in 2 Tbsp. of ghee in a Dutch oven until tender.

Drain the collards and serve them over the cottage cheese.

Yields 6 servings.

Recipe from EthnicRecipe.com.