Gomen (Collard Greens)

Ingredients

• about 450 g Collard greens
• 1/2 cup Water
• 1/2 medium Red onion
• 3 cloves Garlic
• 1 teaspoon Ginger
• 2 tablespoons Vegetable oil
• 1/2 teaspoon Salt

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

Instructions

1. 1Wash the about 450 g of collard greens, then cut them into 2.54 cm wide ribbons.
2. 2Finely chop the 1/2 medium red onion. Mince the 3 cloves of garlic and the 1 teaspoon of ginger.
3. 3Place a large pot or Dutch oven on the stove over medium heat (about 175°C / 175°C). Add the 2 tablespoons of vegetable oil.
4. 4Add the chopped red onion to the hot oil. Cook, stirring occasionally, until the onion is softened and looks translucent, about 5 minutes.
5. 5Add the minced garlic and minced ginger to the pot. Cook, stirring constantly, until they smell fragrant, about 1 minute. Be careful not to let them burn.
6. 6Add the cut collard greens, 1/2 cup of water, and 1/2 teaspoon of salt to the pot. Stir everything together. Increase the heat to medium-high (204.4°C / 200°C) and bring the liquid to a gentle simmer.
7. 7Once simmering, reduce the heat to low (93.33°C / 95°C). Cover the pot tightly with a lid. Cook for 20-25 minutes, or until the collard greens are tender when poked with a fork.
8. 8Serve the Gomen hot or at room temperature.

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