Ethiopian Gomen-Style Callaloo Soup

Ingredients

• 2 pounds Fresh callaloo leaves (or collard greens), stems removed and chopped
• 3 tablespoons Niter Kibbeh (Ethiopian spiced clarified butter)
• 1 large Red onion, finely diced
• 4 cloves Garlic cloves, minced
• 1 tablespoon Fresh ginger, grated
• 4 cups Vegetable or chicken broth
• 0.5 teaspoon Ground turmeric
• 1 whole Jalapeño or green chili, seeded and sliced(optional)
• 1 tablespoon Lemon juice
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Instructions

1. 1

   Thoroughly wash the callaloo leaves and chop them into 1-inch ribbons, discarding any tough woody stems.

2. 2

   In a large heavy-bottomed pot, melt the Niter Kibbeh over medium heat until it begins to shimmer.

3. 3

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

4. 4

   Stir in the minced garlic, grated ginger, and turmeric; cook for 2 minutes until the spices are fragrant.

5. 5

   Add the chopped callaloo leaves in batches, stirring until they wilt down to make room for more.

6. 6

   Pour in the broth and add the sliced green chili; bring the mixture to a boil, then reduce heat to low.

7. 7

   Cover and simmer for 35-45 minutes until the greens are very tender and the flavors have melded into a rich soup.

8. 8

   Stir in the lemon juice, salt, and pepper before serving hot, ideally with a side of injera or crusty bread.