Gomen

Gently spiced Ethiopian collard greens with ginger and garlic. A staple of fasting-day platters.

Ingredients

• 500 g collard greens or kale, chopped
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 3 tbsp oil
• 1 green chilli, sliced
• 100 ml water
• 1 tsp salt

Method

1. Cook the onion in the oil for 6 minutes until soft. Add the garlic, ginger and chilli for 1 minute.
2. Add the greens, water and salt. Cover and simmer for 15 to 20 minutes, stirring now and then, until very tender.
3. Uncover and cook for 3 minutes to cook off excess liquid. Serve with injera or rice.