Ye'abesha Gomen (Collard Greens)
photo by Rita1652
- Ready In:
- 55mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 453.59 g collard greens
- 473.18 ml water
- 44.37 ml olive oil
- 236.59 ml red onion, chopped
- 2.46 ml garlic, minced
- 1.23 ml fresh ginger, minced
- salt, to taste
- 3 medium anaheim chilies, cut into thin strips
directions
- 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.
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Reviews
-
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.
RECIPE SUBMITTED BY
Lavender Lynn
United States