Gomen (Braised Collard Greens)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Wash the collard greens thoroughly, then remove the tough stems and chop the leaves into 1-inch pieces.

   Ca. 5 min.

   Kokkens note: To make cleaning easier, soak the collard greens in a large bowl of water for a few minutes before rinsing.

2. 2

   Heat the olive oil in a large pot or Dutch oven over medium heat.

   Ca. 1 min.

3. 3

   Add the chopped yellow onion to the pot and sauté for 5-7 minutes until softened and translucent.

   Ca. 7 min.

4. 4

   Stir in the minced garlic and grated fresh ginger, cooking for another minute until fragrant.

   Ca. 1 min.

   Kokkens note: Be careful not to burn the garlic.

5. 5

   Add the turmeric powder, salt, and black pepper to the pot and stir to combine with the onion mixture.

   Ca. 1 min.

6. 6

   Gradually add the chopped collard greens to the pot, stirring occasionally as they wilt down.

   Ca. 5 min.

   Kokkens note: You may need to add the greens in batches if your pot is not large enough to hold them all at once.

7. 7

   Pour in the vegetable broth, then cover the pot and reduce the heat to low.

   Ca. 1 min.

8. 8

   Simmer for 20-25 minutes, or until the collard greens are very tender.

   Ca. 25 min.

   Kokkens note: Stir occasionally to ensure even cooking and prevent sticking.

9. 9

   Taste and adjust seasoning as needed before serving hot.

   Ca. 1 min.