Contributed by
Beejhy Barhany
Beejhy Barhany is the founding owner and executive chef of Tsion Cafe, an Ethiopian and Israeli restaurant in Harlem’s historic Sugar Hill neighborhood. She was born in Ethiopia, raised mostly in Israel, and moved to New York in 2001. In 2003, she founded BINA Cultural Foundation, a cultural organization dedicated to the empowerment of the Beta Israel (Ethiopian Jewish) community within the United States. She is a frequent cooking teacher and speaker at Jewish cultural events in the New York area. She lives with her husband and two children in Harlem.
These flavorful and tender collard greens make for a perfect side dish.
This dish is traditionally served with doro wot, a spicy Ethiopian chicken stew. It’s the perfect pairing for different proteins, and provides a hearty balance to rich and spicy dishes.
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