Ethiopian: Gomen (Collard Greens) 

Recipe by Paul Young <info@cooking-with-paul.com>

(serves 4)

Ingredients:

• 1 bunch collard greens, stems and leaves separated (about 1 lb)
• 3 tablespoons ghee
• 1 yellow onions, chopped (about ¾ cups)
• 1 bulb garlic, minced (about 12 cloves)
• 1 tablespoon Berbere spice mix (see master recipe)
• ¼ cup ginger paste (approx 2 oz)
• 2 teaspoons ground cayenne pepper
• Salt to taste

Procedure:

1. Remove the tough ends of the stems from the greens and toss
2. Separate the leafs from the tender stems; set aside
3. Chop the collard greens stems, steam for 10 minutes
4. Cut collard greens leaves into ½ inch strips, add to stems, steam for another 20 minutes
5. In a large skillet, saute onions in the ghee until transparent (about 10 min)
6. Add the garlic and saute another minute
7. Turn off heat and add the rest of the ingredients, stir well
8. When the collards greens are fully cooked, add them to the skillet and cook another minute or so
9. Adjust for spiciness
10. Adjust for salt
11. Serve on injera flatbread