A faster version of gomen that keeps the greens vibrant and slightly crunchy.
Hands-free mode with voice commands & timers
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Wash the collard greens thoroughly and pat dry to ensure a good sauté rather than a steam.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the diced onions and sauté for 3-4 minutes until they become translucent and slightly golden.
Stir in the minced garlic, grated ginger, and sliced green chili, cooking for another 60 seconds until fragrant.
Add the cumin and turmeric to the oil, stirring quickly to toast the spices without burning them.
Add the sliced collard greens in batches, tossing constantly with tongs to coat them in the spiced oil.
Sauté the greens for 5-7 minutes until they turn a vibrant dark green and are tender but still have a slight bite.
Season with salt and a squeeze of fresh lemon juice before serving immediately.
