Gomen (Braised Collard Greens)

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1. 1

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

   Cirka 5 min

   Kockens tips: 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.

   Cirka 1 min

3. 3

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

   Cirka 7 min

4. 4

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

   Cirka 1 min

   Kockens tips: 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.

   Cirka 1 min

6. 6

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

   Cirka 5 min

   Kockens tips: 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.

   Cirka 1 min

8. 8

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

   Cirka 25 min

   Kockens tips: Stir occasionally to ensure even cooking and prevent sticking.

9. 9

   Taste and adjust seasoning as needed before serving hot.

   Cirka 1 min