Gomen Tibs (Beef with Collard Greens)

Ingredients

• 1 pound Beef sirloin or chuck, cut into 1-inch cubes
• 2 bunches Collard greens, finely chopped
• 3 tablespoons Niter Kibbeh (Ethiopian spiced clarified butter)
• 1 large Red onion, finely diced
• 2 tablespoons Garlic, minced
• 1 tablespoon Fresh ginger, grated
• 2 whole Jalapeño peppers, sliced into rounds
• 0.5 teaspoon Mekelesha (Ethiopian finishing spice blend)(optional)
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Instructions

1. 1

   Wash the collard greens thoroughly, remove the tough stems, and chop the leaves very finely.

2. 2

   Place the chopped collard greens in a pot with a splash of water and steam over medium heat for about 10 minutes until wilted and tender, then drain any excess liquid.

3. 3

   In a large skillet or wok, melt the Niter Kibbeh over medium-high heat until it begins to shimmer.

4. 4

   Add the beef cubes to the skillet and sear until browned on all sides, approximately 5-7 minutes.

5. 5

   Stir in the diced onions and cook until they become translucent and slightly caramelized.

6. 6

   Add the minced garlic, grated ginger, and sliced jalapeños; sauté for another 2 minutes until fragrant.

7. 7

   Incorporate the steamed collard greens into the beef mixture, stirring well to combine all flavors.

8. 8

   Season with salt, pepper, and Mekelesha spice; cook for an additional 5 minutes to allow the flavors to meld before serving with Injera.