Adapted from Esther’s Ethiopische recepten
Jan is always pushing me to have more green vegetables. Last week’s Cajun collard greens went over very well with my family. When I discovered that collard greens were a standard Ethiopian dish I had to include it in my feast.
Karl’s Abesha Gomen (Ethiopian Collard Greens)
2 small red onions, finely chopped
2 Tbs. Karl’s Niter Kibbeh
1 lb. collard greens
2 Jalapeños, seeded and sliced
1 garlic clove, crushed
½ tsp. grated fresh root ginger
¾ cup vegetable stock or water
¼ tsp. salt
½ tsp black pepper
1 red pepper, seeded and sliced
1. Wash the collard greens, then strip the leaves from the stalks and slice the collard greens very thinly. Chop the stalks into 2 inch pieces.
2. Dry fry the onions in a dry pan over a medium high heat, until they have released most of their liquid. This is a standard Ethiopian cooking technique.
3. Add the Niter Kibbeh and collard stalks. Sauté until the onions are fairly well browned.
4. Add the chilies, garlic and ginger and stir-fry with the onions for a few minutes,
5. Add a little of the broth and the collard greens. Cover and cook for 4 minutes to wilt the greens.
6. Mix the vegetables well and then add the remaining stock.
7. Season with salt and pepper and then cook, covered, over low heat for about 15 minutes. Stir occasionally.
8. Stir in the red pepper strips and remove the cover. Continue cooking for 3-4 minutes until the collard greens are tender and any liquid left in the pan has reduced.