Gomen

Ingredients

• 600 g collard greens
• 1 large onion
• 4 cloves garlic
• 2 cm ginger
• 1 green chili
• 2 pods cardamom
• 3 tbsp vegetable oil
• 1 tsp salt

Steps

1. Strip collard green leaves from stems, wash thoroughly, and chop into thin ribbons.
2. Blanch the greens in boiling salted water for 5 minutes, drain well and squeeze out excess water.
3. Heat oil in a large pot, then sauté sliced onion until softened, about 5 minutes.
4. Add minced garlic, grated ginger, sliced green chili, and crushed cardamom.
5. Cook 2 minutes.
6. Add the blanched collard greens and toss to coat.
7. Cover and cook on low heat for 20 minutes, stirring occasionally.
8. Season with salt.
9. Serve as a side dish alongside injera and other Ethiopian stews.