Gomen (Collard Greens)

Ingredients

• about 450 g Collard greens
• 1 small Red onion
• 3 cloves Garlic
• 1 tsp Ginger
• 2 tbsp Coconut oil
• 1/2 cup Vegetable broth
• 1/2 tsp 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 thin strips, about 0.635 cm wide. Finely chop the 1 small red onion. Mince the 3 cloves of garlic and measure out the 1 tsp of ginger.
2. 2Place a large heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the 2 tbsp of coconut oil. Once the oil is shimmering, add the finely chopped red onion and cook, stirring occasionally, for 5-7 minutes, or until the onion is softened and translucent.
3. 3Add the minced garlic and the 1 tsp of ginger to the pot. Cook, stirring constantly, for 1 minute until fragrant. Be careful not to burn the garlic.
4. 4Add the prepared about 450 g of collard greens to the pot. Stir them well to coat them with the onion, garlic, and ginger mixture. Continue to stir for 2-3 minutes until the greens begin to wilt slightly.
5. 5Pour in the 1/2 cup of vegetable broth and add the 1/2 tsp of salt. Stir everything together. Bring the liquid to a gentle simmer, then reduce the heat to low (121.1°C / 120°C), cover the pot, and cook for 20-25 minutes. The collard greens are tender when they are easily pierced with a fork and have a deep green color.
6. 6Remove the pot from the heat. Serve the Gomen hot as a side dish.

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