Beef and Mustard Greens (Ethiopia) INGREDIENTS 4 pounds fresh mustard greens 2-½ pounds boneless beef, sliced ½-inch thick and cut into 2-inch long strips 1 large onion, peeled and coarsely chopped 2 medium-sized green peppers, seeded and deribbed, cut into strips 2-inches long and coarsely chopped 2 teaspoons salt 6 tablespoons Niter Kebbeh 8 medium-sized scallions, including green tops, cut into ½-inch lengths 4 fresh hot chilies, each about 3 inches long, washed and stemmed, but not seeded (use caution) Wash the mustard greens under cold running water. With a sharp knife, trim away any bruised or blemished spots on the leaves and, if the stems are large or fibrous, strip the leaves from them. Bunch the leaves together and chop them coarsely. Place the greens in an 8 to 10 quart pot, cover tightly, and cook over moderate heat for about 10 minutes, or until they are wilted (enough water clings to the greens so that it is not necessary to add water to the pot.) Drain in a sieve or colander and set aside. In a heavy ungreased 3 to 4 quart casserole, combine the beef, onion, green pepper strips and salt. Cook over high heat for 5 to 6 minutes, until the beef is lightly browned on all sides and the vegetables are soft. Slide the casserole back and forth over the range and stir the ingredients frequently as they cook to prevent them from burning; if necessary, reduce the heat or lift the pot from the heat occasionally to let it cool for a few moments before returning it to the range. Stirring constantly, add the reserved mustard greens, the niter kebbeh, scallions, chopped green pepper and chilies, and toss together thoroughly. Continue to cook, partially covered, for 50 to 60 minutes, or until the meat is tender and most of the liquid in the pan has evaporated. Serve at once, directly from the casserole or mounded in a heated bowl. Serves 6