We finally dove into our T-bone steaks from the quarter-cow share, and they were wonderful. Let no one tell you that grass-fed beef is tough or tastes bad; ours is flavorful and perfectly juicy. It is leaner, but the lack of marbled fat doesn’t seem to be a problem. I’m not thrilled by the butchery, I have to admit. One of the T-bones lacked most of the pretty little tenderloin nugget that defines this cut, a condition I’m pretty sure is related to a slip of a knife (or saw?).
But I won’t go on about the wonders of the steak, marinated in whole-grain mustard and topped with Walla-walla onions and tarragon butter. Instead, instead! The star of the T-bone show wasn’t the T-bone at all.
It was the side of Ethiopian greens.
Retrogrouch had purchased a giant bag full of hearty greens after reading that they were good for healing broken bones. We hadn’t been cooking them, though, so I suggested we make the Ethiopian greens that I love. We still had some quick-frozen injera in our deep freeze, so I pulled that out and nuked it, as per the instructions from the woman who sold it to me in Portland. (But if you like, make your own from one of my most popular posts, thanks to guest blogger Ceri — good luck!)
This recipe was adapted from several Ethiopian greens recipes — one a simple, non-spiced treatment for boiled kale, and another recipe using niter kibbeh, the spiced ghee or clarified butter used frequently in Ethiopian cooking, to jazz up collard greens. It’s delicious just plain or with injera as a scoop.
By the way, if you’re looking for a fantastic appetizer that uses a similar preparation, try my Ethiopian greens bruschetta, a lovely preamble to a barbecue.
Ethiopian Spiced Greens
- 1 lb. mixed hearty greens (I used purple and lacinato kale with some beet greens; try any kale, mustard green, collards), cleaned well
- 3 tablespoons ghee (clarified butter available in Indian markets) or regular butter
- Spices: about 1/2 teaspoon each of garlic powder and onion powder, and 1/4 teaspoon each of cumin, fenugreek powder, cardamom powder
- 2 tablespoons grated fresh ginger
- 1 cup chopped red onion
- 2-3 large garlic cloves, minced
- 1 cup stock or water (I used beef bone stock)
- 2 tablespoons chopped fresh oregano (or mix in 1/2 teaspoon dried to the spices above)
- 1/2 cup chopped green onions
Chop and mince vegetables and herbs, as noted, and grate ginger. Mix together spices. Strip the leaves from the stems of the cleaned greens; discard stems.
Blanch the hearty greens by plunging them into boiling water for about 30 seconds, then dropping them into a bowl of ice water. Squeeze the water from the greens as best as possible (I grab pieces that are softball-sized and squeeze), then set aside in large bowl to be chopped.
Chop all the greens into pieces no larger than one inch square.
In a pot large enough to hold the greens, melt the butter and add spices, ginger, red onion, and garlic; cook on low heat for about 20 minutes to soften the aromatics.
Add the stock or water and bring to a boil, then add the greens, oregano, and green onions. Mix well and taste. Add salt as necessary, perhaps more than you think you might need.
Here is where your preference comes in. Cook the greens until they are just right for you. It will depend, also, on the greens you’ve chosen. The tradeoff for softer greens is a loss of nutrients. I like mine dark green but not olive drab; others may like theirs emerald green. Add more stock if the greens seem dry. You don’t want them to be dripping wet, but moist is good.
Serve with injera and another dish. Lentils is a good choice, as is (trust me) a lovely T-bone steak.