Gomen (Ethiopian Collard Greens)

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

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

   Ongeveer 5 min

   Tip van de kok: Ensure all dirt is removed from the greens, as they can be quite sandy.

2. 2

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

   Ongeveer 1 min

3. 3

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

   Ongeveer 7 min

   Tip van de kok: Do not rush this step; properly sautéed onions build the flavor base.

4. 4

   Stir in the fresh ginger, garlic, and serrano pepper (if using) and cook for another 2 minutes until fragrant.

   Ongeveer 2 min

   Tip van de kok: 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.

   Ongeveer 5 min

   Tip van de kok: The greens will reduce significantly in volume as they cook.

6. 6

   Pour in the vegetable broth, then season with salt and black pepper.

   Ongeveer 1 min

7. 7

   Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and cook for 30-35 minutes, or until the collard greens are very tender.

   Ongeveer 35 min

   Tip van de kok: Stir occasionally to prevent sticking and ensure even cooking.

8. 8

   Taste and adjust seasoning as needed before serving.

   Ongeveer 1 min