Ethiopian-Inspired Okra Gomen

Ingredients

• 1 lb Collard greens, stems removed and finely shredded
• 2 cups Fresh okra, sliced into 1/2 inch rounds
• 3 tbsp Niter Kibbeh (Ethiopian spiced clarified butter)
• 1 medium Red onion, finely diced
• 4 cloves Garlic, minced
• 1 tbsp Fresh ginger, grated
• 1.5 tbsp Berbere spice blend
• 0.5 cup Vegetable broth
• 1 tbsp Lemon juice
• 1 tsp Salt

Instructions

1. 1

   Melt the Niter Kibbeh in a large heavy-bottomed skillet or pot over medium heat.

2. 2

   Add the diced onions and sauté for 8-10 minutes until they are soft and starting to caramelize.

3. 3

   Stir in the garlic, ginger, and Berbere spice blend, toasting them for 2 minutes until highly fragrant.

4. 4

   Add the sliced okra to the pan and sauté for 5 minutes, allowing the edges to slightly brown and the slime to reduce.

5. 5

   Toss in the shredded collard greens and stir well to coat every leaf in the spiced butter and okra mixture.

6. 6

   Pour in the vegetable broth and salt, then cover the pot with a tight-fitting lid.

7. 7

   Reduce heat to low and simmer for 15-20 minutes, or until the greens are tender and the liquid has mostly evaporated.

8. 8

   Finish by stirring in the fresh lemon juice to brighten the flavors before serving hot with Injera.