Yetsom Beyaynetu: Ethiopian Platter with Lentil Stew, Braised Collards & Tomato Salad
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Loading... - Abelaid Amani
- 01 May 2023
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Yetsom Beyaynetu is an Ethiopian combination platter composed of vegan curries and veggies. We love the variety this type of dinner offers. Our version features a rich red lentil stew, tender collard greens simmered with tomatoes and warming berbere spice blend, and a spicy fresh tomato salad with chiles. This family-style plate is usually eaten without utensils, so warm bread on the side is a must for dipping and scooping!
Ingredients
1 oz fresh ginger
garlic
1 jalapeño chile
2 medium red onions
2 (12 oz) collard greens
12 oz plum tomatoes
6 oz tomato paste
Cook this recipe in 6 simple steps
1. Prep aromatics
Peel and finely chop 1 teaspoon ginger. Finely chop 1½ tablespoons garlic. Finely chop jalapeño. Finely chop onion. In a medium bowl, combine 2 tablespoons of the onions, 3 teaspoons of he jalapeños, and 2 teaspoons of the garlic; reserve for step 3.
2. Cook aromatics
Heat ¼ cup oil in a medium saucepan over medium. Add chopped ginger, remaining onion, garlic, and jalapeno, and a pinch of salt. Reduce heat to medium-low and cook, stirring occasionally, until vegetables are very soft and translucent with no browning, 7–10 minutes. Read More…
