Ethiopian Chicken with Greens Before the Ethiopian restaurant Lalibela closed Amy Nicolaisen and I went and talked to the cook. The cook's name was Herut, which is pronounced like Beirut. She invented this dish right here in Seattle and it is spreading from here across the country. She told us how to make it, bless her soul. Greens Mixture 1 1/2 pounds frozen chopped collard greens (half of a 3# box from C&C) 1 medium onion, diced small 1 ball each garlic, ginger olive oil/butter Chicken Mixture 1 1/2 pounds chicken breast (skinless, boneless or other), diced 1/2 medium onion, diced 2-3 cloves garlic (1 freezer cube) minced, thawed, whatever 1 freezer ball of ginger, thawed 1-2 teaspoons fresh rosemary, chopped olive oil Start by pulling the frozen chopped collards from the freezer. Put them in a colander over a plate and let them thaw completely (2-3 hours). Also pull the chicken breasts to thaw (about 3 medium sized breast pieces). Pull garlic and ginger to thaw, and prep the onion and rosemary. When the chicken is just barely still frozen, cut into bite-size pieces and leave them to thaw the rest of the way. It is very important that the chicken be fully thawed. If they get fully thawed before you are ready to cook them, put them in the refrigerator. The spinach has to be thawed enough to separate. GREENS MIXTURE WOK METHOD When the greens are thawed, heat olive oil in a wok. Add onion and saute for 2-3 minutes, then add the garlic and ginger. Stir to combine and turn down to medium and let cook another 5-7 minutes. Then add the collards and heat until they are warmed through. Then add 1/4 to 1/2 cup water and stir thoroughly and cover and let the greens steam. Every 5-7 minutes add more water and stir. Don't leave the dish longer than that. If it boils dry the greens will burn. Keep adding water, stirring, and steaming for 60 to 90 minutes until the greens are quite tender. PRESSURE COOKER METHOD Put the greens in the pressure cooker with 1 can of chicken broth and cook for 15 minutes. While they're cooking, saute the onion, garlic and ginger. After the pressure cooker has cooled naturally, add the cooked greens to the skillet and toss to combine. CHICKEN MIXTURE When the greens are about 15 minutes from being done, heat some olive oil and cook the onion, garlic and ginger as above. Add the chicken and rosemary and saute the chicken just until the pieces are all white. Don't go too far or the meat will be tough. FINAL ASSEMBLY When the chicken has cooked, add the chicken mixture to the greens mixture and stir to combine. Season with salt, pepper, and minimal pinches of dried sage and allspice. Taste to check the salt level, adding more if necessary. Just before serving, get out the premium extra virgin olive oil and pour a couple of tablespoons over the dish and stir to give the dish a shine. It is OK to leave a very small amount of cooking liquid still in the wok when you serve. Makes 4 - 6 servings.