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Ethiopian Collard Greens




Source of Recipe


This Gomen Wat has been adapted from Taste of Ethiopia


List of Ingredients




1 lb (450 g) collard greens, coarse stems discarded, leaves and thin stems washed, drained, coarsely chopped

1 tbsp vegetable oil

1 onion, chopped

1 tbsp each: minced garlic, minced ginger

2 jalapeño peppers, seeded, minced

2 cups water

Salt to taste

Recipe



In large saucepan of boiling water, cook collards until soft, about 30 minutes. Drain; finely chop.

In same saucepan, heat oil over medium-high. Add onion, garlic, ginger and jalapeño. Cook, stirring, 7 minutes, until onions soften. Add collards, 2 cups water and salt. Reduce heat to medium. Simmer, covered, until most of water is absorbed and greens are very tender.

Makes 4 side servings.