Dairy-Free Gomen (Ethiopian Collard Greens)

Ingredients

• about 450 g Collard greens
• 1 medium Onion
• 2 cloves Garlic
• 2.54 cm Ginger
• 1 small Green chili
• 0.5 cup Vegetable broth
• 1 tbsp Olive oil

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

Instructions

1. 1Wash the about 450 g of collard greens thoroughly. Remove the tough stems by tearing them away from the leaves, then chop the leaves into roughly 2.54 cm pieces.
2. 2Heat the 1 tbsp of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat (about 175°C / 175°C).
3. 3Add the 1 medium onion, chopped into small pieces, to the pot. Cook, stirring occasionally, until the onion pieces are softened and translucent, about 5 minutes.
4. 4Add the 2 cloves of garlic, minced, and the 2.54 cm of ginger, grated. Cook, stirring constantly, until they smell fragrant, about 1 minute.
5. 5Add the 1 small green chili, finely chopped. Cook, stirring, for 30 seconds.
6. 6Add the chopped about 450 g of collard greens and the 0.5 cup of vegetable broth to the pot. Stir everything together well to combine.
7. 7Cover the pot and reduce the heat to low. Cook until the collard greens are tender, which should take about 15 to 20 minutes. They will be noticeably softer and wilted.
8. 8Serve the Gomen hot as a side dish.

Related Guides