Gomen (Collard Greens)

Ingredients

• about 450 g Collard greens
• 1/2 cup Water
• 1/2 medium Red onion
• 2 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 thoroughly under cool water. Remove the tough, fibrous stems by pulling the leaves away from them. Chop the collard green leaves into roughly 2.54 cm pieces.
2. 2Finely chop the 1/2 medium red onion. Mince the 2 cloves of garlic and the 1 teaspoon of ginger until they are very small pieces.
3. 3Place a large pot or skillet over medium heat. Add the 2 tablespoons of vegetable oil. Once the oil is shimmering, add the chopped red onion and cook for 3 minutes, stirring occasionally, until the onion pieces look soft and translucent.
4. 4Add the minced garlic and minced ginger to the pot with the onions. Cook for 1 minute, stirring constantly, until fragrant. Be careful not to let the garlic burn.
5. 5Add the chopped collard greens and the 1/2 cup of water to the pot. Stir everything together. Increase the heat to medium-high and bring the water to a gentle simmer.
6. 6Once simmering, reduce the heat to low, cover the pot tightly with a lid, and cook for 15 to 20 minutes. The collard greens are tender when you can easily pierce them with a fork.
7. 7Stir in the 1/2 teaspoon of salt. Taste the greens and add more salt if desired.
8. 8Serve the Gomen hot or warm.

Related Guides