Ayib be Gomen In, Sing Cuckoo
May. 1st, 2013 02:17 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Ayib Be Gomen.
1 large bunch Portuguese kale, stemmed and roughly chopped
1/2 lb cottage cheese
1" ginger, peeled and minced
3 garlic cloves, minced (Ha! I used... more.)
2 T nit'r qibe (spiced butter, below)
1 onion, chopped
Nit'r Qibe:
8 oz butter
1/4 tsp ground black cardamom seeds
1/4 tsp ground fenugreek seeds
1/4 tsp ground kalonji seeds
Clarify the butter - melt and skim off the foam, continuing to do so until it is totally clear, 15-30 minutes - and pour through a strainer, leaving the solids behind in the pan. Combine the clarified butter with the spices and stir occasionally as it cools. Or, buy ghee and add spices.
Boil a large pot of water and simmer the greens until tender, about 25 minutes. Drain, pressing the water out as thoroughly as possible. Chop the kale very finely. Mince the garlic and ginger together into a paste, using a bit of salt to help it break down. Heat the spiced butter in a saucepan and add the onion. Cook until translucent, about 8 minutes. Add the garlic/ginger paste and cook another 4 minutes. Add the greens and salt and pepper, cooking until heated through. Transfer to a bowl and stir in the cottage cheese. Serve warm or room temperature.
What worked: It was a decent way to use the kale. We wrapped leftover tortillas around it.
What didn't: Meh.
Will I make it again? I might, despite being uninspired by it.
1 large bunch Portuguese kale, stemmed and roughly chopped
1/2 lb cottage cheese
1" ginger, peeled and minced
3 garlic cloves, minced (Ha! I used... more.)
2 T nit'r qibe (spiced butter, below)
1 onion, chopped
Nit'r Qibe:
8 oz butter
1/4 tsp ground black cardamom seeds
1/4 tsp ground fenugreek seeds
1/4 tsp ground kalonji seeds
Clarify the butter - melt and skim off the foam, continuing to do so until it is totally clear, 15-30 minutes - and pour through a strainer, leaving the solids behind in the pan. Combine the clarified butter with the spices and stir occasionally as it cools. Or, buy ghee and add spices.
Boil a large pot of water and simmer the greens until tender, about 25 minutes. Drain, pressing the water out as thoroughly as possible. Chop the kale very finely. Mince the garlic and ginger together into a paste, using a bit of salt to help it break down. Heat the spiced butter in a saucepan and add the onion. Cook until translucent, about 8 minutes. Add the garlic/ginger paste and cook another 4 minutes. Add the greens and salt and pepper, cooking until heated through. Transfer to a bowl and stir in the cottage cheese. Serve warm or room temperature.
What worked: It was a decent way to use the kale. We wrapped leftover tortillas around it.
What didn't: Meh.
Will I make it again? I might, despite being uninspired by it.
