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Ethiopian Collard Greens
Description
Known as Abesha Comen in Ethiopia. It is traditionally served on a large flat pancake-like bread called Injera.
Ingredients
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1 lb collard greens
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4 Tablespoons Olive Oil
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2 small red onions, finely chopped
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1 clove garlic, crushed
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1/2 teaspoon fresh ginger root grated
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2 fresh green chilies, seeded and sliced
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2/3 cup vegetable stock or water
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1 red bell pepper, seeded and sliced
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salt and pepper to taste
Methods/steps
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Wash the collard greens, strip the leaves from the stalks and steam the leaves over a pan of boiling water for 5 minutes.
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Set the greens aside on a plate to cool, then place in colander and press out excess water
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Slice collard greens very thin
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Heat the oil in a pan and fry the onions, until browned. Add the garlic and ginger and fry for a few minutes, then add the chilies and a little of the water or stock and cook for 2 minutes.
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Add the collard greens, red pepper and the remaining stock or water. Season with salt and pepper, mix well, then cover and heat on low for about 15 minutes.