Garlic-Heavy Gomen Wat

Ingredients

• 2 pounds Collard greens, stems removed and finely chopped
• 12 cloves Garlic cloves, minced
• 4 tablespoons Fresh ginger, grated
• 2 medium Red onions, finely diced
• 0.5 cup Niter Kibbeh (Ethiopian spiced clarified butter) or Oil
• 2 whole Green chilies (like jalapeños), sliced
• 1 cup Water
• 1 teaspoon Salt
• 0.5 teaspoon Cardamom powder
• 1 tablespoon Lemon juice(optional)

Instructions

1. 1

   In a large pot, sauté the diced onions over medium heat without oil for 3-5 minutes until they soften and release moisture.

2. 2

   Add the Niter Kibbeh (or oil) to the onions and continue to cook until the onions are translucent and slightly golden.

3. 3

   Stir in the minced garlic and grated ginger, cooking for 2 minutes until the aroma is very strong but before they brown.

4. 4

   Add the finely chopped collard greens in batches, stirring well to coat each batch with the garlic-ginger butter.

5. 5

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

6. 6

   Reduce the heat to low and simmer for 30-40 minutes until the greens are very tender and the liquid has mostly evaporated.

7. 7

   Stir in the sliced green chilies and cardamom powder, cooking for an additional 5 minutes uncovered.

8. 8

   Finish with a squeeze of lemon juice if desired and serve warm with injera flatbread.