Gomen (Ethiopian Collard Greens)
Ingredients
- 1 bunch Ethiopian kale or collard washed and chopped
- 1/2 tbsp fresh lemon juice
- 1 1/2 cups water
- 1/2 tsp salt
- 2 tbsp olive oil divided
- 1 piece fresh turmeric finely chopped
- 1 small onion chopped
- 1/2 tsp cayenne pepper flakes or paprika
- 6 cloves garlic chopped
- 1/2 tsp ground allspice
- 1 medium green pepper sliced
- 2 pieces fresh ginger finely chopped
Instructions
- Place the chopped kale in a pot with water. Bring to a boil, then reduce the heat to low. Cover and simmer until the kale is tender, about 8-12 minutes. Drain, but reserve the cooking water. Set aside.
- Heat half the olive oil in a pot over medium heat. Stir in the onions and cook until just beginning to brown, about 8 minutes.
- Stir in the garlic and cook for 1 minute.
- Add the cooked kale, the remainder of the olive oil, and the reserved cooking water.
- Simmer, uncovered, over medium-high heat until the liquid has nearly evaporated, 8-12 minutes.
- Add the green pepper, lemon juice, salt, turmeric, paprika, allspice, and ginger.
- Cook until the peppers are soft, about 3-5 minutes. Add salt (according to taste), and cook for an extra 2 minutes.
- Serve with injera.
Notes
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