Ye'abesha Gomen

"Vegetable dishes like this are served on one huge sourdough pancake, called an injeera. The veggies are dolloped on the huge injeera and a breadbasket of smaller injeeras are at hand to be torn into bits so that the veggies can be picked up with it. Can be served hot or cold"
 
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Ready In:
30mins
Ingredients:
7
Serves:
6
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ingredients

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directions

  • Wash collard greens, boil in medium pan until soft.
  • Remove from heat, drain, and cut into small pieces. Set aside.
  • Wash green peppers, remove seeds, slice lengthwise and set aside.
  • In the medium pan, cook onions over a low heat until brown adding a little water to prevent sticking and burning.
  • Add oil. Add collard greens and cook until water disappears.
  • Add all the spices and stir gently. One at a time, add the green pepper slices about 10 minutes before removing from heat.
  • Serve hot or cold.

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Reviews

  1. I recommend only using 2 green peppers and half an onion, and adding some lemon juice, paprika, allspice, and ginger. If you do that, this becomes a really fantastic recipe!
     
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RECIPE SUBMITTED BY

Under construction... How I rate... 5 stars - perfect, will make again without any changes. 4 stars - Liked it, will make again again but with changes. 3 stars - had to make major changes but got it to work. 2 stars - had to make major changes and it didn't work. 1 star - went terribly, a waste of time and ingredients, I cried, BF cried the cats cried you get the picture...
 
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