Shir Kolo
A delightful and versatile dish featuring finely shredded collard greens (or similar leafy greens) sautéed with onions, garlic, and a touch of spice. It's often served as a side dish or a light meal, offering a fresh counterpoint to richer Eritrean stews.
🧂 Ingredients
- 1 large bunch Collard greens(tough stems removed, finely shredded)
- 1 medium Onions(thinly sliced)
- 3 cloves Garlic(minced)
- 1 small Green chili pepper(finely chopped (optional, for heat))
- 2 tbsp Vegetable oil or niter kibbeh
- to taste Salt
- 1/4 cup Water
👨🍳 Instructions
- 1
Wash the shredded collard greens thoroughly and drain well.
💡 Tip: Ensure greens are well-drained to avoid a watery dish. - 2
Heat the oil or niter kibbeh in a large skillet or pot over medium heat.
💡 Tip: Niter kibbeh adds a traditional flavor, but vegetable oil is a good alternative. - 3
Add the sliced onions and sauté until softened and translucent, about 5-7 minutes.
- 4
Add the minced garlic and chopped green chili (if using) and cook for another minute until fragrant.
- 5
Add the shredded collard greens to the skillet. It may seem like a lot, but they will wilt down.
💡 Tip: Add greens in batches if your skillet is not large enough. - 6
Pour in the water, season with salt, and stir to combine. Cover the skillet.
- 7
Simmer for 15-20 minutes, stirring occasionally, until the greens are tender and the liquid has mostly evaporated.
💡 Tip: Cook until desired tenderness is reached; some prefer them softer than others. - 8
Taste and adjust seasoning if necessary before serving.
💡 Pro Tips
- ✓Use fresh, vibrant collard greens for the best flavor and texture.
- ✓If collard greens are unavailable, kale or Swiss chard can be used as substitutes, though the flavor profile may differ slightly.
- ✓This dish is excellent served alongside injera and other Eritrean stews.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a pinch of ground cumin for an earthy note.
- For a richer taste, a small amount of niter kibbeh can be stirred in at the end of cooking.