Hamli

Förberedelser

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Steg för steg

1. 1

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

   Cirka 5 min

   Kockens tips: Ensure all grit is removed from the greens.

2. 2

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

   Cirka 1 min

3. 3

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

   Cirka 7 min

   Kockens tips: Stir occasionally to prevent burning.

4. 4

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

   Cirka 2 min

   Kockens tips: Be careful not to burn the garlic.

5. 5

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

   Cirka 1 min

   Kockens tips: 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.

   Cirka 5 min

   Kockens tips: 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.

   Cirka 20 min

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

9. 9

   Taste and adjust seasoning if necessary.

   Cirka 1 min

10. 10

    Serve warm as a side dish.