Ingredients for Ye Abesha Gomen Collard Greens
- 1 large bunch (about 1 pound) collard greens, washed and stems removed
- 2 cups water
- Olive Oil
- Red Onion
- 2 cloves garlic, minced
- Fresh Ginger
- Salt and pepper to taste
- Anaheim Chilies
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How to Make Ye Abesha Gomen Collard Greens
- Wash the collard greens thoroughly under cold water. Remove any discolored spots and thick woody stems.
- Roughly chop the collard greens.
- Place the chopped greens in a large, heavy-bottomed saucepan. Add 2 cups of water, cover, and bring to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer for 20 minutes, or until the greens are tender.
- While the greens simmer, prepare the onion and garlic. Chop the onion and mince the garlic.
- Once the greens are tender, drain them, reserving about 1/2 cup of the cooking liquid.
- Heat the olive oil in a large skillet over medium heat. Add the chopped onions and cook until softened and lightly browned (about 5 minutes).
- Add the minced garlic and grated ginger to the skillet and cook for another minute until fragrant.
- Add the drained collard greens, the reserved cooking liquid, and the chopped chilies to the skillet. Stir to combine.
- Cook, uncovered, over medium-low heat for 10-15 minutes, or until most of the liquid has evaporated and the greens are slightly wilted and flavorful.
- Season with salt and pepper to taste.
- Serve warm or at room temperature. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
15g
Fat
7g
Carbs
4g
