Gomen (Collard Greens) with Teff

Ingredients

• about 450 g Collard greens
• 1 cup Water
• 1 small Red onion
• 3 cloves Garlic
• 1 teaspoon Ginger
• 2 tablespoons Olive oil
• 1 cup Teff

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

Instructions

1. 1Wash the about 450 g of collard greens and chop them into 2.54 cm pieces.
2. 2Peel and finely chop the 1 small red onion. Peel and mince the 3 cloves of garlic. Grate the 1 teaspoon of ginger.
3. 3Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the chopped red onion and cook, stirring occasionally, for 5-7 minutes, or until softened and translucent.
4. 4Add the minced garlic and grated ginger to the pot with the onions. Cook, stirring constantly, for 1 minute until fragrant.
5. 5Add the chopped collard greens and 1 cup of water to the pot. Increase the heat to medium-high (204.4°C / 200°C) and bring the mixture to a simmer. Once simmering, reduce the heat to low (93.33°C / 95°C), cover the pot, and cook for 30-35 minutes, or until the collard greens are very tender.
6. 6While the collard greens are cooking, combine the 1 cup of teff with 2 cups of water in a medium saucepan. Bring to a boil over medium-high heat (204.4°C / 200°C). Once boiling, reduce the heat to low (93.33°C / 95°C), cover, and simmer for 15-20 minutes, or until the water is absorbed and the teff is tender. Let it stand covered for 5 minutes off the heat.
7. 7Serve the Gomen hot alongside the cooked teff.

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