Yeabesha Gomen Collard Greens Food

GOMEN (ETHIOPIAN COLLARD GREENS)

Steps:

• Heat niter kibbeh in a pan over medium high heat. Add the onion and cook until soft and translucent, 5-7 minutes. Add the garlic, ginger and spices and cook for 2-3 minutes. Add the collard greens and another tablespoon of niter kibbeh and cook until the collards turn bright green and are wilted but still a slightly crispy, 5-7 minutes. Add more spices and/or niter kibbeh to taste.

YE'ABESHA GOMEN (COLLARD GREENS)

Steps:

• Wash the greens thoroughly. Remove any discolored spots and cut out any thick woody stems. Place the greens in a heavy saucepan with 1 cup of the water, cover, and bring to a boil. Lower the heat and cook for 20 minutes, or until the greens are tender. When ready, drain the greens, reserving the liquid, and cut them into small pieces.
• In a heavy skillet, heat the oil and cook the onions until they are lightly browned. Add the greens, the reserved and remaining 1 cup water, the garlic, and the ginger and cook, uncovered, until almost dry. Add the chiles and cook for an additional 5 minutes. Serve either warm or at room temperature.

YE'ABESHA GOMEN

Steps:

• Wash collard greens, boil in medium pan until soft.
• Remove from heat, drain, and cut into small pieces. Set aside.
• Wash green peppers, remove seeds, slice lengthwise and set aside.
• In the medium pan, cook onions over a low heat until brown adding a little water to prevent sticking and burning.
• Add oil. Add collard greens and cook until water disappears.
• Add all the spices and stir gently. One at a time, add the green pepper slices about 10 minutes before removing from heat.
• Serve hot or cold.

YE'ABESHA GOMEN (COLLARD GREENS)

Steps:

• Wash the greens thoroughly. Remove any discolored spots and cut out any thick woody stems. Place the greens in a heavy saucepan with 1 cup of the water, cover, and bring to a boil. Lower the heat and cook for 20 minutes, or until the greens are tender. When ready, drain the greens, reserving the liquid, and cut them into small pieces.
• In a heavy skillet, heat the oil and cook the onions until they are lightly browned. Add the greens, the reserved and remaining 1 cup water, the garlic, and the ginger and cook, uncovered, until almost dry. Add the chiles and cook for an additional 5 minutes. Serve either warm or at room temperature