A crispy, crunchy sheet-pan dinner

Niter kibbeh is the star of our latest recipe.

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COOK THIS NOW

By Cheryl Slocum

INGREDIENTS

• 1½ cups panko
• 1 (14-oz.) block extra-firm tofu
• 3½ tsp. kosher salt
• 4 garlic cloves
• 1 (2½") piece ginger
• 1 large red onion, plus 1 small red onion
• 1 Tbsp. extra-virgin olive oil
• 4 Tbsp. homemade or store-bought niter kibbeh (Ethiopian spiced butter)
• 2 bunches collard greens (1½–2 lb.)
• 3 Tbsp. tapioca flour or cornstarch
• 2 tsp. smoked paprika
• 1½ tsp. ground coriander
• ¼ tsp. cayenne peppe
• 2 large egg whites
• ½ cup apple cider vinegar
• 1 tsp. sugar

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