Injera Porridge (fir-fir) with Spinach

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So I had some injera leftover from my takeout a while back, and I threw it in the freezer to save for later. Here’s what I did with it…

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Green onions,

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chopped.

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I only had a few, so I added some white onion. And of course, fresh garlic.

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Saute in margarine until soft.

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Seasoned with a berbere blend, cumin and turmeric. I also added nutritional yeast, optional.

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Tear or cut up the thawed bread, and add it to your pan.

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Stir.

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Add some spinach. I used baby spinach that was already washed and ready to use.

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Stir. It will start to cook down almost immediately, so you can keep adding more if you’d like.

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Begin adding water 1 tablespoon at a time, and keep stirring. The injera will get soft and porridge-like. And then become, ya know, porridge.

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I had these chips. You may remember them from the time I used them to make delicious pancakes.

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Same concept. Crunch them up and add them to the porridge.

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Unless you find one like this, with a super thick coating of seasonings. Isn’t that your favorite? It’s mine. I saved it and gave myself a little treat.

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Anyway. Stir in the rest of the chips.

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Best eaten right away, while the chips are still crunchy.

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Srsly. Quit taking pictures and EAT, or the chips will get soggy! …that’s what happened to me, but they still tasted good. Still, I’d prefer the crunch.

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