Dairy-Free Ethiopian Collard Greens (Gomen)

Ingredients

• about 450 g Collard greens
• 1 medium Red onion
• 3 cloves Garlic
• 1 tablespoon Ginger
• 2 tablespoons Vegetable oil
• 1 Green chili
• 1 teaspoon Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Wash the about 450 g of collard greens thoroughly. Then, cut them into bite-sized pieces, about 2.54 cm squares.
2. 2Peel and finely chop the 1 medium red onion. Peel and mince the 3 cloves of garlic. Peel and finely chop the 1 tablespoon of ginger.
3. 3Place a large heavy-bottomed pot on the stove over medium heat (176.7°C / 175°C). Add the 2 tablespoons of vegetable oil.
4. 4Once the oil is shimmering, add the chopped red onion, minced garlic, and chopped ginger to the pot. Cook, stirring occasionally, for 5 to 7 minutes, or until the onion is softened and translucent and the garlic is fragrant. Do not let the garlic brown.
5. 5Wash and finely chop the 1 green chili. Add the chopped collard greens and the chopped green chili to the pot. Stir everything together well to coat the greens with the aromatics and oil. Cook for 2 minutes, stirring constantly.
6. 6Pour in about 1/2 cup of water (not listed in ingredients, but necessary for steaming). Cover the pot tightly with a lid. Reduce the heat to low (121.1°C / 120°C) and cook for 25 to 30 minutes, or until the collard greens are tender. Stir occasionally to prevent sticking.
7. 7Once the collard greens are tender, remove the lid. Stir in the 1 teaspoon of salt. Cook uncovered for another 2 to 3 minutes to allow any excess liquid to evaporate. The greens should be tender and well-seasoned.

Related Guides