Gomen (Collard Greens) Samosas (Dairy-Free)

Ingredients

• 1 bunch Collard greens
• 1/2 medium Onion
• 2 cloves Garlic
• 1 teaspoon Ginger
• 1/2 small Jalapeno
• 1/4 teaspoon Turmeric
• 2 tablespoons Vegetable oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 12 sheets Samosa wrappers (spring roll wrappers)

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

Instructions

1. 1Wash the 1 bunch of collard greens. Finely chop the collard greens into small pieces.
2. 2Finely chop the 1/2 medium onion, 2 cloves garlic, 1 teaspoon ginger, and 1/2 small jalapeno.
3. 3Heat the 2 tablespoons of vegetable oil in a 25.4 cm skillet over medium heat (about 176.7°C/175°C). Add the chopped onion, garlic, ginger, and jalapeno. Cook, stirring often, for 3-5 minutes until they begin to soften and smell fragrant.
4. 4Add the chopped collard greens to the skillet. Stir in the 1/4 teaspoon turmeric, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, for 10-12 minutes, or until the collard greens are tender and wilted.
5. 5Remove the skillet from the heat. Let the collard greens filling cool down for at least 10 minutes so it is easier to handle.
6. 6Preheat your oven to 190°C.
7. 7Place about 1 tablespoon of the cooled collard greens filling onto the center of each of the 12 samosa wrappers. Fold each wrapper into a triangle shape, sealing the edges by pressing them together. If the edges are dry, you can moisten them slightly with a tiny bit of water to help them stick.
8. 8Arrange the folded samosas on a baking sheet. Lightly brush the outside of each samosa with a little extra vegetable oil (you can use a small amount from the 2 tablespoons listed, or if you have a tiny bit left, use that). Bake for 15-20 minutes, or until the samosa wrappers are golden brown and crispy.
9. 9Serve the Gomen Samosas warm.

Substitutions

Related Guides