📝 About This Recipe
Kosta is a beloved Ethiopian staple that transforms humble spinach into a sophisticated, aromatic side dish bursting with garlic and ginger. Unlike Western salads, this dish features lightly blanched or sautéed greens dressed in a warm, infused oil, offering a silky texture and a punchy flavor profile. It is a refreshing, nutrient-dense essential for any traditional 'Beyaynetu' (vegetarian platter) served atop sourdough injera.
🥗 Ingredients
The Greens
- 2 pounds Fresh Spinach (stems removed, thoroughly washed and patted dry)
- 1 teaspoon Salt (for the blanching water)
Aromatics and Base
- 3 tablespoons Niter Kibbeh (Ethiopian Spiced Butter) (can substitute with olive oil for a vegan version)
- 1 medium Red Onion (very finely minced)
- 6 cloves Garlic (minced or pressed for maximum flavor)
- 1 tablespoon Fresh Ginger (peeled and finely grated)
- 2 pieces Green Chilies (Jalapeño or Serrano) (seeded and sliced into thin rounds)
Seasoning and Finish
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/4 teaspoon Ground Cardamom (optional, for authentic depth)
- 1/2 teaspoon Sea Salt (or to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Prepare a large bowl of ice water and set it aside; this will be used to shock the spinach and keep it bright green.
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2
Bring a large pot of lightly salted water to a rolling boil over high heat.
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3
Add the spinach leaves to the boiling water in batches, submerging them for only 30-45 seconds until just wilted.
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4
Immediately transfer the wilted spinach to the ice water bath using a slotted spoon.
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5
Once cooled, drain the spinach and use your hands to squeeze out as much excess moisture as possible; this prevents the salad from becoming watery.
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6
Roughly chop the squeezed spinach into bite-sized pieces and set aside in a mixing bowl.
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7
In a medium skillet, melt the Niter Kibbeh (or heat the olive oil) over medium-low heat.
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8
Add the minced red onions and sauté for 5-7 minutes until they are soft and translucent, but not browned.
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9
Stir in the minced garlic and grated ginger, cooking for another 2 minutes until the aroma fills the kitchen.
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10
Add the sliced green chilies to the skillet and sauté for 1 minute to soften their bite.
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11
Pour the warm aromatic oil mixture over the chopped spinach in the mixing bowl.
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12
Add the lemon juice, ground cardamom, sea salt, and black pepper.
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13
Toss everything together thoroughly, ensuring the spinach is well-coated in the spiced oil.
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14
Taste and adjust seasoning with more salt or lemon juice if desired.
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15
Allow the salad to sit at room temperature for 10 minutes before serving to let the flavors meld.
💡 Chef's Tips
Always squeeze the spinach very dry after blanching to ensure the oil-based dressing clings to the leaves. If you don't have Niter Kibbeh, you can simmer butter with a pinch of cumin, turmeric, and cardamom to mimic the flavor. For a texture variation, you can use kale or Swiss chard, but increase the blanching time by 2-3 minutes. Avoid overcooking the garlic; it should be fragrant and soft, not crispy or bitter. This dish is best served at room temperature or slightly chilled, never piping hot.
🍽️ Serving Suggestions
Serve on a large platter of Injera (Ethiopian sourdough flatbread) to soak up the juices. Pair with 'Misir Wot' (spicy red lentils) for a classic vegetarian combination. Accompany with a side of 'Ayib' (Ethiopian fresh cheese) to balance the garlic and chili heat. Enjoy with a glass of Tej (Ethiopian honey wine) or a crisp, dry white wine like Sauvignon Blanc. Serve alongside 'Doro Wat' (chicken stew) to provide a fresh, green contrast to the rich sauce.