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Ethiopian · Old Toronto · $$
Collard greens sautéed with garlic, ginger, and onion — bitter, verdant, and a necessary foil to the richer stews
Cabbage and potato cooked with turmeric and jalapeño — mild and comforting, good for balancing a spice-heavy plate
Braised collard greens with garlic and ginger — a palate-cleansing counterpoint to the heavier meat stews on the platter
Ethiopian-style collard greens cooked with onion and garlic — earthy and slightly bitter, a necessary palate reset between the richer stews
Collard greens cooked with garlic and niter kibbeh (spiced clarified butter) — a simple preparation that's often better than it sounds
Collard greens sautéed with garlic and ginger until silky — a grounding counterweight to the richer, spicier stews on the platter
