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.
