📝 About This Recipe
A vibrant and refreshing staple of the Ethiopian highlands, Ayibe be Gomen is a masterful balance of creamy, mild cottage cheese and earthily spiced collard greens. Traditionally served to cool the palate during a spicy meal, this dish transforms humble greens into a luxurious salad with the addition of Niter Kibbeh (spiced clarified butter). It is a celebration of textures and aromatic spices like cardamom and ginger that will transport your kitchen to the heart of Addis Ababa.
🥗 Ingredients
The Greens
- 2 large bunches Collard Greens (stems removed and leaves finely shredded)
- 2 cups Water (for blanching)
- 1 teaspoon Salt (plus more to taste)
The Cheese Base
- 2 cups Ayibe (or Dry Cottage Cheese) (strained of excess moisture)
- 3 tablespoons Niter Kibbeh (Ethiopian Spiced Butter) (melted; use olive oil for a vegan-cheese version)
Aromatics and Spices
- 3 cloves Garlic (minced into a paste)
- 1 tablespoon Fresh Ginger (grated)
- 2 pieces Green Chilies (Serrano or Jalapeño) (seeded and finely minced)
- 1/2 teaspoon Ground Cardamom (Korerima) (black cardamom is preferred for authenticity)
- 1/4 teaspoon Black Pepper (freshly ground)
👨🍳 Instructions
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1
Thoroughly wash the collard green leaves under cold running water to remove any grit or sand.
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2
Remove the tough central ribs from the collard greens. Stack the leaves, roll them tightly, and slice them into very fine ribbons (chiffonade).
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3
Bring 2 cups of salted water to a boil in a large pot. Add the shredded greens and cook for 10-12 minutes until they are tender but still retain a vibrant green color.
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4
Drain the greens in a fine-mesh sieve and immediately rinse with cold water to stop the cooking process.
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5
Using your hands or a clean kitchen towel, squeeze the greens as hard as possible to remove every drop of excess moisture. The greens should be quite dry to prevent the cheese from becoming watery.
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6
In a small skillet, melt the Niter Kibbeh over low heat. Add the minced garlic and grated ginger, sautéing for 1-2 minutes until fragrant but not browned.
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7
Place the Ayibe (or strained cottage cheese) into a large mixing bowl. Break up any large clumps with a fork until the texture is uniform.
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8
Pour the warm infused Niter Kibbeh over the cheese and mix well to incorporate the fats and aromatics.
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9
Add the finely minced green chilies, ground cardamom, and black pepper to the cheese mixture.
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10
Gently fold the dry, cooked collard greens into the cheese mixture until the greens are evenly distributed and coated in the white cheese.
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11
Taste the mixture and adjust the salt level. The flavors should be mild, creamy, and slightly herbal.
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12
Transfer to a serving bowl. For the best flavor, let it sit at room temperature for 15 minutes before serving, or chill if you prefer a cold salad.
💡 Chef's Tips
If you cannot find authentic Ayibe, use a dry-curd cottage cheese or farmer's cheese; if using standard cottage cheese, strain it through cheesecloth for 2 hours. Ensure the collard greens are chopped as finely as possible; the texture should be delicate, not chunky. Squeezing the water out of the greens is the most critical step to avoid a soggy dish. If you don't have Niter Kibbeh, you can simmer butter with a pinch of cumin, garlic, and ginger as a quick substitute. For an extra kick, leave the seeds in the green chilies.
🍽️ Serving Suggestions
Serve alongside spicy Doro Wat (Chicken Stew) to provide a cooling contrast. Always offer extra rolls of fresh Injera (Ethiopian flatbread) to scoop up the mixture. Pairs beautifully with a crisp, dry white wine like a Chenin Blanc or a traditional Ethiopian honey wine (Tej). This dish makes an excellent side for a vegetarian platter (Beyaynetu) featuring red lentils and yellow split peas. Can be served as a healthy, protein-rich dip with toasted pita or raw vegetable crudités.