Collard greens slow-cooked in spiced butter with onions, garlic, ginger, and turmeric. A staple of Ethiopian cuisine served alongside injera. Simple ingredients, extraordinary depth of flavor.

Ethiopian Gomen

Stephanie Sharpe

@steph

4 months ago

Collard greens slow-cooked in spiced butter with onions, garlic, ginger, and turmeric. A staple of Ethiopian cuisine served alongside injera. Simple ingredients, extraordinary depth of flavor.

Recipe

Ingredients

·2 lbs collard greens stems removed and chopped

·1 large onion diced

·4 cloves garlic minced

·1 tbsp fresh ginger grated

·3 tbsp niter kibbeh or spiced butter

·1 tsp turmeric

·1 tsp cumin

·Salt and pepper

·Fresh lemon juice to finish

Instructions

1.Blanch collard greens in boiling salted water 5 minutes. Drain and squeeze dry.

2.Melt niter kibbeh in a heavy pan over medium heat.

3.Sauté onion until golden, add garlic and ginger.

4.Add turmeric and cumin, stir 1 minute.

5.Add collard greens and stir to coat with spiced butter.

6.Cook covered 20-25 minutes until tender. Finish with lemon.

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