Ethiopian Gomen (Collard Greens)

Ingredients

• 2 pounds Collard greens, stems removed and finely chopped
• 3 tablespoons Niter Kibbeh (Ethiopian spiced clarified butter) or Olive Oil
• 1 medium Red onion, finely minced
• 4 cloves Garlic, minced
• 1 tablespoon Fresh ginger, grated
• 2 whole Green chilies (like Jalapeño), sliced
• 0.5 teaspoon Ground cumin
• 0.25 teaspoon Ground cardamom
• 0.5 cup Water or vegetable broth
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 teaspoon Lemon juice(optional)

Instructions

1. 1

   Wash the collard greens thoroughly, remove the tough central ribs, and chop the leaves into very fine ribbons.

2. 2

   In a large pot or skillet, melt the Niter Kibbeh or heat the olive oil over medium heat.

3. 3

   Add the minced onions and sauté for about 8-10 minutes until they are soft and translucent, but not browned.

4. 4

   Stir in the minced garlic, grated ginger, and sliced green chilies, cooking for another 2 minutes until fragrant.

5. 5

   Add the chopped collard greens to the pot in batches, stirring until they begin to wilt.

6. 6

   Season with cumin, cardamom, salt, and pepper, then pour in the water or broth.

7. 7

   Cover the pot and reduce heat to low; simmer for 20-30 minutes until the greens are very tender and the liquid has mostly evaporated.

8. 8

   Finish with a squeeze of lemon juice if desired and serve warm with Injera bread.