Hamli

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Wash the collard greens thoroughly, then stem and chop them into bite-sized pieces.

   Ca. 5 min.

   Kokkens note: Ensure all grit is removed from the greens.

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 to the pot and sauté until softened and translucent, about 5-7 minutes.

   Ca. 7 min.

   Kokkens note: Stir occasionally to prevent burning.

4. 4

   Stir in the garlic and ginger, cooking for another 1-2 minutes until fragrant.

   Ca. 2 min.

   Kokkens note: Be careful not to burn the garlic.

5. 5

   Add the berbere spice blend and turmeric powder, stirring well to coat the onion mixture.

   Ca. 1 min.

   Kokkens note: The spices will become aromatic quickly.

6. 6

   Add the chopped collard greens to the pot, stirring until they begin to wilt and reduce in volume.

   Ca. 5 min.

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

7. 7

   Pour in the water and add the salt.

8. 8

   Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the collard greens are tender.

   Ca. 20 min.

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

9. 9

   Taste and adjust seasoning if necessary.

   Ca. 1 min.

10. 10

    Serve warm as a side dish.