Ethiopian Gomen-Style Callaloo Soup
Callaloo leaves simmered with niter kibbeh spices, garlic, and ginger.
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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
- 1/2 teaspoon Ground turmeric
- 1 whole Jalapeño or green chili, seeded and sliced(optional)
- 1 tablespoon Lemon juice
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
Instructions
- 1
Thoroughly wash the callaloo leaves and chop them into 1-inch ribbons, discarding any tough woody stems.
- 2
In a large heavy-bottomed pot, melt the Niter Kibbeh over medium heat until it begins to shimmer.
- 3
Add the diced onions to the pot and sauté for 8-10 minutes until they are soft and translucent, but not browned.
- 4
Stir in the minced garlic, grated ginger, and turmeric; cook for 2 minutes until the spices are fragrant.
- 5
Add the chopped callaloo leaves in batches, stirring until they wilt down to make room for more.
- 6
Pour in the broth and add the sliced green chili; bring the mixture to a boil, then reduce heat to low.
- 7
Cover and simmer for 35-45 minutes until the greens are very tender and the flavors have melded into a rich soup.
- 8
Stir in the lemon juice, salt, and pepper before serving hot, ideally with a side of injera or crusty bread.
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