Ethiopian Gomen Collard Greens
Collard greens stewed down with onion, garlic, ginger and green chile until silky and barely wet, warmed with a little cardamom. Cooked in oil rather than spiced butter, so it stays vegan.
- 1
Cook the onion in the oil in a wide pot over medium heat for 8 minutes, stirring often, until soft and pale gold with no raw smell.
- 2
Add the garlic, ginger, and green chiles and cook for 2 minutes more, until fragrant.
- 3
Add the collards in handfuls, letting each batch wilt before adding the next. Pour in the water and stir in the salt.
- 4
Cover and simmer over low heat for 20 minutes, stirring every 5 minutes, until the greens are silky and tender rather than squeaky.
- 5
Uncover, stir in the cardamom, and cook 3 to 5 minutes more until almost all the liquid has cooked off. Taste for salt and serve warm.
Ingredients
- 3 tablespoons vegetable oil
- 1 large onion, finely chopped
- 6 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 green chiles, thinly sliced
- 2 pounds collard greens, stemmed and cut into 1-inch ribbons
- 1 cup water
- 1 1/4 teaspoons salt
- 1/4 teaspoon ground cardamom
Instructions
- 1
Cook the onion in the oil in a wide pot over medium heat for 8 minutes, stirring often, until soft and pale gold with no raw smell.
- 2
Add the garlic, ginger, and green chiles and cook for 2 minutes more, until fragrant.
- 3
Add the collards in handfuls, letting each batch wilt before adding the next. Pour in the water and stir in the salt.
- 4
Cover and simmer over low heat for 20 minutes, stirring every 5 minutes, until the greens are silky and tender rather than squeaky.
- 5
Uncover, stir in the cardamom, and cook 3 to 5 minutes more until almost all the liquid has cooked off. Taste for salt and serve warm.