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Fojol Bros. Collard Greens

Recipe from: Fojol Bros of Merlindia

Take a trip to Washington, DC, to meet and eat with The Fojol Brothers, a traveling carnival of Ethiopian-inspired cuisine featuring dishes such as Beef Berbere and Collard Greens with Injera bread.

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900 grams collard greens
4 plum tomatoes, sliced
2 yellow onions, sliced
8 cloves garlic
2 jalapeƱo peppers, sliced lengthwise
1 tablespoon corn oil
Salt

De-stem collard greens and cook in boiling water until tender (12-15 minutes). Remove collard greens from water and spread out on a cooking sheet to cool.

While collard greens are cooling, cook onions in a pan over medium heat with no oil to sweat them for 7-8 minutes, stirring frequently. Add corn oil and garlic cloves and cook 5 minutes.

Meanwhile, take collard greens and squeeze out the water using your hands, forming small balls. Chop collard green balls into one-inch cubes.

Add tomatoes to oil, onion and garlic mixture and cook for 7-8 minutes. Add chopped collard greens and cook another 5-7 minutes. Turn off heat. Add jalapeƱos and season with salt to taste.

Yields: 4-6 servings