Collard Greens with Cardamom
The Ethiopian Orthodox Church’s ban on meat and dairy on Wednesdays, Fridays and during the 40 days of Lent has inspired a large vegan repertoire, such as this peppery dish of collards (gomen, on an Ethiopian menu), spiced with cardamom, black pepper and ajwain seeds, which taste a lot like thyme but are cousins to coriander seeds and cumin. Slideshow: Great Collard Greens
November 2012