Ethiopian Collard Greens
Known as Abesha Comen in Ethiopia. It is traditionally served on a large flat pancake-like bread called Injera.
Ingredients
-
1 lb collard greens
-
4 Tablespoons Olive Oil
-
2 small red onions, finely chopped
-
1 clove garlic, crushed
-
1/2 teaspoon fresh ginger root grated
-
2 fresh green chilies, seeded and sliced
-
2/3 cup vegetable stock or water
-
1 red bell pepper, seeded and sliced
-
salt and pepper to taste
Methods/steps
-
Wash the collard greens, strip the leaves from the stalks and steam the leaves over a pan of boiling water for 5 minutes.
-
Set the greens aside on a plate to cool, then place in colander and press out excess water
-
Slice collard greens very thin
-
Heat the oil in a pan and fry the onions, until browned. Add the garlic and ginger and fry for a few minutes, then add the chilies and a little of the water or stock and cook for 2 minutes.
-
Add the collard greens, red pepper and the remaining stock or water. Season with salt and pepper, mix well, then cover and heat on low for about 15 minutes.
Reviews