Ethiopian Collard Greens (Gomen Wot)
Adapted from a recipe at saveur.com
Ingredients:
- 1 large bunch collard greens
- 1 medium yellow onion, minced
- 3 Tbsp Organic Ghee
- 2-3 pods cardamom, seeds removed and crushed
- 1/4 tsp nigella seeds (known as kalonji in Hindi, can be found in ethnic Indian stores)
- 1/8 tsp ground fenugreek seeds (known as methi in Hindi, can be found in ethnic Indian stores)
- 3-4 cloves garlic, minced
- 1 inch piece ginger, grated
- 2-3 Thai green chilies, minced
- 1 cup hot water
- Salt and black pepper to taste
- A splash of white wine vinegar to taste
Method:
- Wash the collard greens thoroughly by dunking in water a couple of times (check for bugs especially on the back side of the leaves)
- Cut the leaf along the stem on both sides and discard the stem
- Stack up the leaves and cut in to thin strips
- Place a pan over low heat on the stove and put the onions in. Cook over low heat until the moisture in the onion has cooked away. Remove with a spoon and set aside
- Heat the ghee in the same pan and add the crushed cardamom, nigella seeds and ground fenugreek seeds. (To make ground fenugreek seeds, dry roast the seeds until slightly red and fragrant. Cool and grind using a spice or coffee grinder).
- Then add the onions and cook for 5 mins until browned
- Add the garlic, ginger and chilies and cook for 3 mins
- Add the collard greens, hot water, bring to a boil and then reduce the heat and simmer for around 30 mins until the greens are soft (The leaves from our garden were mature and tough, so I had to cook them for around 40 mins. Reduce the time for tender young leaves.)
- When the greens are soft, add salt and black pepper to taste and some white wine vinegar if desired
- Serve warm with injera, or just as a side