Garlic-Heavy Gomen Wat
A savory stew of finely chopped collards featuring double the traditional garlic and ginger.
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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
- 1/2 cup Niter Kibbeh (Ethiopian spiced clarified butter) or Oil
- 2 whole Green chilies (like jalapeños), sliced
- 1 cup Water
- 1 teaspoon Salt
- 1/2 teaspoon Cardamom powder
- 1 tablespoon Lemon juice(optional)
Instructions
- 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
Add the Niter Kibbeh (or oil) to the onions and continue to cook until the onions are translucent and slightly golden.
- 3
Stir in the minced garlic and grated ginger, cooking for 2 minutes until the aroma is very strong but before they brown.
- 4
Add the finely chopped collard greens in batches, stirring well to coat each batch with the garlic-ginger butter.
- 5
Pour in the water and add salt, then cover the pot with a tight-fitting lid.
- 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
Stir in the sliced green chilies and cardamom powder, cooking for an additional 5 minutes uncovered.
- 8
Finish with a squeeze of lemon juice if desired and serve warm with injera flatbread.
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