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Gomen Wat (Ethiopian Collard Greens)
From Foothills Market
<p>This is a vegetarian version of a dish we had at an Ethiopian cafe in Minneapolis. The traditional way to eat it is served with injera (spongy flat bread) – no silverware!</p>Source: AllRecipes.com (Entered by Market Manager)
Serves: 6 servings
Vegetarian!
Ingredients
1 lb
collard greens, rinsed, trimmed and chopped
2 cups
water or vegetable broth
2 Tbsp
olive oil, divided
3/4 cup
onions, chopped
8 cloves
garlic, chopped
1 1/2 cups
bell pepper, seeded and sliced or diced
1 Tbsp
fresh lemon juice
1 tsp
salt
1/2 tsp
ground turmeric
1/2 tsp
paprika
1/2 tsp
ground allspice
2 Tbsp
fresh ginger root, minced
Step by Step Instructions
- Place chopped collard greens in a pot with 2 cups water or broth. Bring to a boil, then reduce heat to low. Cover and simmer until collards are tender, about 20 minutes. Drain, but reserve the cooking water. Set aside.
- Heat 1 Tbsp olive oil in a pot over medium heat. Stir in onions and cook until just beginning to brown, about 10 minutes. Stir in garlic and cook for 1 minute. Add the cooked collards, 1 Tbsp olive oil and the reserved cooking liquid. Simmer, uncovered, over medium-high heat until liquid is nearly evaporated, 10-15 minutes.
- Add the pepper pieces, lemon juice, salt, turmeric, paprika, allspice, and ginger root. Cook until the peppers are soft, about 5 minutes.
- Calories - 88; Fat - 5g; Carbohydrates - 10g; Protein - 3g; Sodium - 408mg; Dietary Fiber - 4g; Vitamin C - 61mg; Calcium - 130mg; Iron - 1mg; Potassium - 261mg