Awaze Ethio Fusion & Vegan Restaurant is happy to serve the diverse community of Orange & Los Angeles County.
In the Ethiopian community, collards rather than kale are the most common greens used. But because kale cooks and tastes like collard greens, it becomes an easy substitute in stir-fries and in dishes with lentils or lamb.
Before cooking, make sure to cut off the tough stem ends, but keep the stem in the center of the kale leaves. Then, chop leaves into small bite-sized pieces.
Like collard greens, kale requires a long cooking time to soften. In this recipe, I recommend boiling the kale for 40 minutes before adding it to the stir fry. If short on time, or if you prefer a coarser texture of kale, 20 minutes of boiling should be sufficient. Boiling kale, like collards, also makes the taste less bitter. Its really healthy
For cooking and seasoning kale (or any leafy green) in a stir fry, my go-to ingredients are garlic, olive oil, onions, and jalapeños.
Come to Awaze Ethio Fusion & Vegan Restaurant and enjoy the delicacy of Ethiopian Healthy food.