Ever since my friend introduced me to authentic Ethiopian cuisine, I've been obsessed with trying to recreate those amazing flavors at home. It's not always easy, but the effort is absolutely worth it, especially when it comes to dishes like this one. The first time I had injera with turnip greens, I was a little apprehensive; turnip greens sounded…intense. I'm so glad I tried it though, because it was a revelation! The slight bitterness of the greens, balanced with the earthy spices and served on that spongy, tangy injera…pure comfort food. Plus, it's naturally vegan and packed with nutrients, which is always a bonus. So, let’s dive into making this slightly bitter and earthy delight.
If you’ve never had injera before, it’s a spongy, slightly sour flatbread made from teff flour. It acts as both the plate and the utensil in Ethiopian cuisine. You simply tear off pieces of the injera to scoop up the stew. The combination of the tangy bread and the flavorful greens is what makes this dish so special. I find making injera at home a bit challenging, so I usually buy it from my local Ethiopian restaurant. However, if you're feeling adventurous, there are plenty of recipes online to guide you. As for the turnip greens, don’t be intimidated by their slightly bitter flavor. That’s part of what makes them so unique and delicious!
Required Equipments
- Large pot
- Skillet
- Mixing bowls
- Whisk
- Spatula
- Mortar and pestle (optional)
Injera with Turnip Greens: A Slightly Bitter and Earthy Delight: Frequently Asked Questions
Injera with Turnip Greens: A Slightly Bitter and Earthy Delight
Injera with Turnip Greens is a traditional Ethiopian dish that combines the slightly bitter flavor of turnip greens with earthy spices, served atop spongy, tangy injera bread. This vegan and gluten-free delight is a comforting and nutritious meal that's surprisingly easy to make at home.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prepare the Turnip Greens: Wash the turnip greens thoroughly to remove any dirt or grit. Chop them coarsely and set aside.
- Make the Berbere Spice Blend (if homemade): If you're making your own berbere spice blend, combine all the spices in a mortar and pestle or a spice grinder. Grind until you have a fine powder. Alternatively, you can simply mix the store-bought berbere spice blend with a tablespoon of water to form a paste.
- Sauté Aromatics: Heat the oil in a large pot or Dutch oven over medium heat. Add the chopped onion and garlic, and sauté until they are softened and fragrant, about 5-7 minutes. Be careful not to burn the garlic.
- Add Berbere Spice: Stir in the berbere spice paste and cook for another minute, allowing the spices to bloom and release their flavors. The aroma should be quite pungent at this stage. Watch out for burning!
- Incorporate the Turnip Greens: Add the chopped turnip greens to the pot and stir to coat them well with the spice mixture. The greens will seem like a lot at first, but they will wilt down as they cook.
- Add Water and Simmer: Pour in the water (or vegetable broth) and bring the mixture to a simmer. Reduce the heat to low, cover the pot, and let it simmer for at least 30-45 minutes, or until the turnip greens are tender and the flavors have melded together. Stir occasionally to prevent sticking.
- Season and Adjust: Taste the stew and season with salt and pepper to your liking. If you prefer a richer flavor, you can add a tablespoon of nutritional yeast for a cheesy, umami note. A squeeze of lemon juice can also brighten up the flavors.
- Serve: Ladle the turnip greens stew over injera bread. Serve warm and enjoy the unique flavors of Ethiopian cuisine!
📝 Notes
- For a richer flavor, add a tablespoon of nutritional yeast.
- A squeeze of lemon juice can brighten up the flavors.
🍎 Nutrition
Calories: 250 kcal
Protein: 10g
Fat: 10g
Carbohydrates: 30g
Fiber: 8g
Calcium: 150mg
