Gomen (Collard Greens)

Ingredients

• about 450 g Collard greens
• 1 small Red onion
• 3 cloves Garlic
• 1 teaspoon Ginger
• 2 tablespoons Olive oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

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

Instructions

1. 1Wash the about 450 g of collard greens. Remove the tough stems and chop the leaves into roughly 2.54 cm pieces.
2. 2Finely chop the 1 small red onion. Peel and mince the 3 cloves of garlic. Grate or finely mince the 1 teaspoon of ginger.
3. 3Place a large, heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the 2 tablespoons of olive oil.
4. 4Once the oil is shimmering, add the chopped red onion to the pot. Cook, stirring occasionally, for 5-7 minutes, or until the onion is softened and translucent.
5. 5Add the minced garlic and ginger to the pot. Cook, stirring constantly, for 1 minute more, until fragrant. Do not let the garlic burn.
6. 6Add the chopped collard greens, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the pot. Stir everything together to coat the greens.
7. 7Pour about 1/2 cup of water into the pot. Cover the pot tightly, reduce the heat to low (121.1°C / 120°C), and cook for 20-25 minutes, or until the collard greens are tender. Stir occasionally and add a splash more water if the pot becomes dry.
8. 8Taste the greens and add more salt or pepper if desired. Serve hot or warm.

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