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totally dry then run it under water for a sec, so that the crumbs stick better. Roll the cauliflower around in the crumbs, then place the cauliflower in a single layer on a baking sheet. Sprinkle any excess crumbs over the cauliflower. Spray with a bit of cooking spray.

Bake for 12 minutes, until tender and lightly browned.

Ye’abesha Gomen (Stewed & Sautéed Gollards)

SERVES 4 • ACTIVE TIME: 20 MINUTES • TOTAL TIME: 40 MINUTES

PER SERVING

(¼ RECIPE):

Calories: 90

Calories from fat: 15

Total fat: 2 g

Saturated fat: 0 g

Trans fat: 0 g

Total carb: 14 g

Fiber: 7 g

Sugars: 3 g

Protein: 6 g

Cholesterol: 0 mg

Sodium: 310 mg

Vitamin A: 230%

Vitamin C: 100%

Calcium: 25%

Iron: 4%

I don’t usually cook the living daylights out of my greens, but collards are brought to new heights when they are cooked so tender and off the stem. Ethiopian restaurants serve these mellow stewed and sautéed greens alongside heavily seasoned items, and you should do the same. Try the Mushroom Tibs (page 95) and Ethiopian Millet (page 78).

1½ pounds collard greens, coarse stems removed, leaves torn

into pieces

2 cups vegetable broth

1 teaspoon olive oil

1 small onion, chopped finely

3 cloves garlic, minced

1 tablespoon minced fresh ginger

½ teaspoon red pepper flakes

Salt

Place the collards and broth in a 4-quart pot, cover, and bring to a boil. Once boiling, lower the heat to a low boil, and keep covered for about 30 minutes, using tongs to toss the collards around every few minutes. They should become a few shades lighter, and very tender but not complete mush.

When the greens are pretty much ready, preheat a large skillet over medium heat. Sauté the onion, garlic, and ginger in the oil for about 5 minutes, until the onion is translucent. Mix in the red pepper flakes. Use tongs to lift the collards out of the pot and add them to the pan. Don’t add the cooking liquid at this point, but do reserve it.

Cook the collards with the onions for about 5 minutes, and add splashes of the reserved broth as needed to keep them from sticking. Taste for salt and serve.

Variations

Feeling collardy but not ginger and peppery? Leave out the pepper flakes and ginger and up the garlic by two cloves. These collards are now ready to go with whatever your little heart desires.

NUTRITION TIP

If there were a Calcium Olympics, then greens might take home the gold. Put one serving of these collards against one cup of 2% cow’s milk and you’ll find that they’re almost identical (267 vs. 286 mg), but collards will take the lead in fiber (7 vs. 0 grams) and saturated fat (0 vs. 3 grams). Plus, this dish is lower in overall fat (2 vs. 5 grams) and lower in calories (90 vs. 122).

Curried Cabbage & Peas

SERVES 4 • ACTIVE TIME: 10 MINUTES • TOTAL TIME: 30MINUTES

PER SERVING

(¼ RECIPE):

Calories: 100

Calories from fat: 15

Total fat: 2 g

Saturated fat: 0 g

Trans fat: 0 g

Total carb: 19 g

Fiber: 6 g

Sugars: 8 g

Protein: 5 g

Cholesterol: 0 mg

Sodium: 430 mg

Vitamin A: 70%

Vitamin C: 90%

Calcium: 8%

Iron: 10%

A hearty cabbage side dish, with a little sweet earthiness from carrots and peas. This would be at home alongside any of the Indian-inspired meals, or the Ethiopian dishes. You can try it with plain old brown basmati and Masala Baked Tofu (page 146).

1 teaspoon olive oil

1 small onion, sliced thinly

3 cloves garlic, minced

1 tablespoon minced fresh ginger

1 medium-size carrot, sliced ½ inch thick, diagonally

1 pound cabbage, cut into thin strips (about 4 cups,

or ½ medium head of cabbage)

½ teaspoon salt

2 tablespoons curry powder

½ to ¾ cup vegetable broth

1 cup frozen peas

Preheat a large skillet over medium heat. Sauté the onion in the olive oil with a pinch of salt for about 5 minutes, until translucent. Add the garlic and ginger, and saute for a minute more. Add a splash of the vegetable broth to deglaze the pan, then add the carrot, cabbage, salt, curry powder, and ½ cup of the vegetable broth. Cover the pan and cook for 10 minutes, stirring occasionally. If needed,