This dish spins Ethiopian-style “Injera” flatbread by using Rudi’s Gluten-Free Tortilla wraps to gather up and eat all the deliciously seasoned food. A traditional East-African platter consists of many side dishes, which the diners use the flatbread to scoop up and eat, in lieu of silverware. One whole Rudi’s tortilla lines each plate, and the following two recipes, along with some salad, are generously served on top. Diners use Rudi’s tortillas, cut into strips, to “grab” the food, working their way to the bottom of the plate, where the last Rudi’s tortilla has soaked up all the delicious flavors and can be used to finish the meal.
East-African style Greens:
Cook your favorite type of green, 4 cups chopped, (kale, collard, turnip, mustard, chard or spinach) in just enough water to cover. Simmer for ten minutes. Pour off water in colander. Return cooked greens to mixing bowl. Then season with olive oil (1/8 cup), salt (1 teaspoon), garlic powder (1 teaspoon), onion powder (1 teaspoon), dried basil (1/2 teaspoon), and dried oregano (1/2 teaspoon). Mix well.
Boil: 1.5 cups red split lentils
with: 1/2 cup diced red onion, 1/4 cup freshly minced ginger, 1/8 cup minced fresh garlic, 1/4 teaspoon turmeric or curry powder, 1 teaspoon red pepper flakes, 1 teaspoon salt (you can season more to taste when eating), 1/3 cup olive or plain vegetable oil (canola, corn, soy, etc.).
Lower heat once boil is reached and simmer for about 30 minutes. Stir occasionally. Red split lentils cook very quickly and can be found at most natural foods and gourmet stores, and in the latin or Carribean foods section of most mainstream grocers. They will break down and make a nice stew. Serve on top of Rudi’s tortillas alongside the greens and serve with plenty of sliced Rudi’s tortillas for scooping!