We use cookies
We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies.
Our cookie policy.
Gomen Wat
0 Likes
Prep Time:
10 minutes
10 minutes
Cook Time:
60 minutes
60 minutes
Total Time:
70 minutes
70 minutes
Ethiopian-inspired collard greens with fragrant spices like turmeric, paprika, allspice, and ginger.
Ingredients:
- 1 pound collard greens - rinsed, trimmed and chopped
- 2 cups water
- 0.75 cup chopped onions
- 8 cloves garlic, chopped
- 1.5 cups sliced green bell pepper
- 1 tablespoon fresh lemon juice
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon paprika
- 0.5 teaspoon ground allspice
- 2 tablespoons minced fresh ginger root
Instructions:
- In a pot, combine chopped collard greens with 2 cups of water. Bring to a gentle boil, then lower heat. Cover and gently simmer until collards are tender, around 20 minutes. Drain, reserving the flavorful cooking water. Set aside.
- In a pot over medium heat, warm up 1 tablespoon of olive oil. Sauté the onions until they start to brown, around 10 minutes. Add garlic and cook for 1 more minute. Mix in the cooked collards, another 1 tablespoon of olive oil, and the reserved cooking water. Simmer uncovered on medium-high heat until most of the liquid evaporates, for about 10 to 15 minutes.
- Combine the green pepper slices with lemon juice, salt, turmeric, paprika, allspice, and ginger root. Cook until the peppers are tender, approximately 5 minutes.