Abesha Gomen (Ethiopian Collard Greens)
This dish is simple and delicious. I used a combination of collard greens, kale, and beet greens and it turned out great. I dice the greens as small as I can, and I simmer them for about 20 minutes instead of 15. I also added a teaspoon of berbere spice at the end. Yum! Here is the source of the base recipe.
450 g / 1 lb collard greens
60 ml / 4 tbsp olive oil
2 small red or yellow onions, finely chopped
1 garlic clove, crushed
2.5 ml / ½ tsp grated fresh root ginger
2 green chillies, seeded and sliced
150 ml / ¼ pint / 2/3 cup vegetable stock or water
1 red pepper, seeded and sliced
freshly ground black pepper
Wash the collard greens, then strip the leaves from the stalks and steam the leaves over a pan of boiling water for about 5 minutes until slightly wilted. Set aside on a plate to cool, then place in a sieve or colander and press out the excess water.
Using a large sharp knife, slice the collard greens very thinly. Once they are in strips you can slice them the other direction to make them into small bits if you wish. (I do not boil first, I slice them finely then add into pan with the oil/onions and toss them around a bit before I add the stock)
Heat the oil in a saucepan and fry the onions until browned. Add the garlic and ginger and stir-fry with the onions for a few minutes until lightly browned, then add the chillies and a little of the stock or water and cook for 2 minutes.
Add the greens, red pepper and the remaining stock or water. Season with salt and pepper, mix well, then cover and cook over low heat for about 15 minutes.
The Food and Cancer Project
3 weeks ago