Prep 15 mins
Cook 40 mins
The abundant use of leafy greens is one of the hallmarks of the food of the African continent in general. Here, the familiar collard green, which has become emblematic of African-American cooking, is given an Ethiopian twist in a dish that can be served either warm or at room temperature
- 1 lb collard greens
- 2 cups water
- 3 tablespoons olive oil
- 1 cup red onion, chopped
- 1⁄2 teaspoon garlic, minced
- 1⁄4 teaspoon fresh ginger, minced
- salt, to taste
- 3 medium anaheim chilies, cut into thin strips
- 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.
I have never had collard greens before but I found them on sale with a $1.00 off coupon....so I thought I'd give them a shot. I came across this recipe and I'm so glad I did!! This is a wonderful side dish, easy to make and healthy. Leftovers will be going to lunch with me tomorrow! I followed the recipe exact and wouldn't change a thing. Thank you Lavender Lynn for posting.
Really enjoyed the ginger and chili flavors in the dish. I used Kale instead of Collards and cooked them for about 5 minutes in the water than followed the recipe exactly after that. A very nice side dish.
I loved this! Used fresh picked young collards so I didn`t have to de-stem to coolards. Cooking time was cut down because they were very tender. The only change was I used baby red sweet peppers and didn`t salt. Thanks! Made for ZWT 2011.