Doro We't

Name: Doro We't
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 3 Tbsps berbere; 3 Tbsps Spiced Butter (see below) or unsalted butter; 710 milliliters chicken stock; 454 grams collard greens finely shredded; 118 milliliters cottage cheese, 4% milk fat; 237 milliliters dry red wine; 1 teaspoon fenugreek seeds; 1 teaspoon ground cardamom; 1 teaspoon ground cumin; 1 teaspoons ground turmeric; 59 milliliters olive oil; 1 teaspoon dried oregano; 1 Tbsp salt; 1 teaspoon cardamom seeds; 1 Tbsp tomato paste; 454 grams unsalted butter

Doro We't might be just the main course you are searching for. This recipe covers 27% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, primal, and vegetarian recipe has 1219 calories, 13g of protein, and 119g of fat per serving. This recipe serves 4. If you have ground cumin, collard greens, butter, and a few other ingredients on hand, you can make it. To use up the ground turmeric you could follow this main course with the Cherry-Filled Lemon Cake as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

3 In a separate pot, bring salted water to a boil.

Ingredients you will need

Water

Equipment you will use

Pot

Add the collard greens and cook until tender, about 15 minutes.

Ingredients you will need

Collard Greens

Remove the greens with a slotted spoon and transfer to the chicken stew.

Ingredients you will need

Whole Chicken

Greens

Stew

Equipment you will use

Slotted Spoon

Serve with the hard-boiled eggs and cottage cheese on the side.You can make a double batch of doro wet and freeze the extra. Like any good stew, it will reheat beautifully. I also make extra sauce and toss it with cooked pasta for a quick weekday meal.Spiced Buttermakes 1 1/2 cups

Ingredients you will need

Hard Boiled Egg

Cottage Cheese

Cooked Pasta

Stew

If theres one thing that Americans can take away from the cooking of my native Ethiopia, its nitir qibe, the clarified spiced butter that serves as the basis of most Ethiopian food. I keep a supply in the freezer to add instant flavor and aroma to roasted vegetables, fish, or meat. Because the solids are removed from clarified butter, it wont burn as easily as regular butter, so you can cook with it over really high heat.1 pound unsalted butter1 red onion, coarsely chopped3 garlic cloves, minced

Ingredients you will need

Clarified Butter

Whole Garlic Cloves

Vegetable

Red Onion

Butter

Fish

Meat

One 3-inch piece ginger, peeled and finely chopped1 teaspoon fenugreek seeds1 teaspoon ground cumin1 teaspoon cardamom seeds1 teaspoon dried oregano1/2 teaspoon ground turmeric4 thyme sprigs

Ingredients you will need

Fresh Thyme

Cardamom

Ginger

Melt the butter in a medium saucepan over low heat, stirring occasionally. As foam rises to the top, skim it off and discard it. Continue cooking, without letting the butter brown, until no more foam appears.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Add the onion, garlic, ginger, fenugreek seeds, cumin, cardamom seeds, oregano, turmeric, and thyme and continue cooking for 15 minutes, stirring occasionally.

Ingredients you will need

Fenugreek Seeds

Cardamom Seeds

Turmeric

Oregano

Garlic

Ginger

Cumin

Onion

Thyme

Per serving, based on6servings.(% daily value)Calories791Fat79.3 g(122%)Saturated44.6 g(222.8%)Trans2.7 gCarbs9.4 g(3.1%)Fiber1.5 g(5.9%)Sugars3.6 gProtein7.4 g(14.9%)Cholesterol184.4 mg(61.5%)Sodium1451.1 mg(60.5%)