Gomen (Ethiopian Collard Greens)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Wash the collard greens thoroughly, remove the thick stems, and chop them into bite-sized pieces.

   Ca. 10 min.

   Kokkens note: Ensure all grit is removed from the greens as they can be sandy.

2. 2

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

   Ca. 1 min.

3. 3

   Add the yellow onion and sauté for 5-7 minutes until softened and translucent, stirring occasionally.

   Ca. 7 min.

4. 4

   Stir in the minced garlic, grated ginger, and minced jalapeño, cooking for another 2 minutes until fragrant.

   Ca. 2 min.

   Kokkens note: Be careful not to burn the garlic.

5. 5

   Add the chopped collard greens to the pot in batches, allowing each batch to wilt slightly before adding more.

   Ca. 5 min.

   Kokkens note: The greens will reduce significantly in volume as they cook.

6. 6

   Pour in the vegetable broth and season with salt, black pepper, ground cardamom, and ground turmeric.

   Ca. 1 min.

7. 7

   Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and cook for 30-40 minutes, or until the greens are tender.

   Ca. 35 min.

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

8. 8

   Taste and adjust seasonings as needed before serving hot.

   Ca. 1 min.