Gomen (Collard Greens) One-Pot

Ingredients

• about 450 g Collard Greens
• 1 medium Onion
• 2 cloves Garlic
• 1 teaspoon Ginger
• 2 tablespoons Olive Oil
• 1/2 cup Water
• 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. Remove the tough center stems and chop the leaves into roughly 2.54 cm pieces.
2. 2Peel and finely chop the 1 medium onion. Peel and mince the 2 cloves of garlic. Peel and grate the 1 teaspoon of ginger.
3. 3Place a large heavy-bottomed pot on the stove over medium heat (176.7°C / 175°C). Add the 2 tablespoons of olive oil.
4. 4Add the chopped 1 medium onion to the hot oil. Cook, stirring occasionally, until the onion is softened and looks translucent, about 5 minutes.
5. 5Add the minced 2 cloves of garlic and the grated 1 teaspoon of ginger to the pot. Stir constantly and cook until fragrant, about 1 minute. Be careful not to let the garlic burn.
6. 6Add the chopped about 450 g of collard greens and the 1/2 cup of water to the pot. Stir everything together. Cover the pot tightly with a lid.
7. 7Cook on medium heat (176.7°C / 175°C) for about 20 minutes, or until the collard greens are tender. You can check by carefully removing the lid and piercing a piece of greens with a fork; it should give way easily.
8. 8Remove the lid and stir in the 1/2 teaspoon of salt. Stir well to distribute the salt evenly throughout the greens. Serve hot.

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