MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Collard Greens and Spiced Cheese (Yegomen Kitfo)
 Categories: Vegetarian, Cheese, Ethiopian, D/g
      Yield: 6 servings
 
MMMMM-------------------------THE CHEESE------------------------------
      2 cl Garlic, chopped fine
    1/4 c  Spiced butter
    1/4 ts Ground cardamom seeds
           Salt and pepper to taste
      1 lb Dry curd cottage cheese

MMMMM-------------------------THE GREENS------------------------------
      2 lb Collard greens or kale
           - stems discarded,
           - leaves chopped
    1/2 c  Water
    1/2 ts Cayenne pepper
      1 ts Black pepper
      1 ts Crushed garlic
    1/4 c  Spiced butter
      3 tb Onion, coarsely chopped
           Salt to taste
 
  Prepare the Cheese:

  Saute the garlic in the spiced butter for a few moments.  Add the
  cardamom, salt, and pepper.  Remove from the burner and allow to cool.
  Stir into the cheese.
  
  Prepare the Greens:

  Cook the greens, covered, in a 4-quart saucepan along with about 1/4
  cup water.  Then add the cayenne, black pepper, garlic, spiced
  butter, and chopped onion.  Cook, covered, until the greens collapse
  and then allow the dish to cool a bit.  Salt to taste.
  
  To serve, drain the greens a bit and place on a platter or on Injera
  Bread.  Spoon the cheese over the greens and serve ... or you may mix
  them both together before serving.
  
  Copied from "The Frugal Gourmet on Our Immigrant Ancestors", Jeff
  Smith, ISBN 0-688-07590-8.
  
  From Dale & Gail Shipp, Columbia Md.

  shared by Sheryl Donner, Iowa City
 
MMMMM