Last weekend we went to watch our faltering Falcons get flambéed at Ford Field; en route, stopped at TJ’s for dinner – actually, mostly for the chocolate porter, but also food.
The Yekik We’t platter looked interesting and it was, “Spicy split baby red peas, yellow lentils, and sautéed collard greens served with traditional injera bread. Silverware optional.”
The highlight of the platter by far was the collard greens, which were previously associated with okra (mistakenly tried several times) and ignored.
Delicious – so added to the roll this week, prepared simply in a hot skillet with browned onion, garlic in olive oil and a little salt.
Served on the side with Jen’s minestrone and sourdough garlic bread: