Sicilian spinach (counts as exotic in my milieu):
Wash spinach in a colander. (No water is required beyond what clings to the spinach.) In a large, heavy saucepan melt some butter in olive oil. Add a clove of garlic sliced thin. Put the spinach in, and cook over high heat for about a minute, stirring occasionally with a fork. That does it.

Red cabbage (not quite so exotic -- I'm about a quarter German):
In a saucepan, melt some suet. Add a slice of onion chopped fine. Shred a quantity of cabbage, and put it in. Sprinkle with flour, salt, pepper, & a capful of vinegar. Stir. Cover & cook over moderate heat until the lid gets too hot to touch. Set aside.

Kasha (not at all exotic in my milieu, but counts as ethnic because you buy it in the "International" aisle of the supermarket):
Put 2.5 cups of water on to boil. Put 1 cup of kasha (buckwheat) in a 2-cup measure. Add 2 tsp salt, and break an egg over it. Mix thoroly, with a chopping motion. Put a pool of olive oil in a heavy saucepan, over high heat. Put the kasha mixture in, and stir *constantly* until the grains separate again and emit a toasty odor. Remove from the heat and, *at arm's length*, pour in the boiling water. Stir. Simmer, covered, stirring occasionally, until all the water is absorbed (takes about 15 min). Makes about 6 portions, but keeps well in the fridge. Serve at dinner as you would rice.