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Ye'abesha Gomen (Ethiopian Collard Greens)

Updated: Nov 25, 2019

1 # unsalted butter

3 ea black cardamom

2 tsp. ground fenugreek

2 tsp. nigella seeds (Bi-Rite/Sysco or specialty store)

1 cup extra-virgin olive oil

5 large yellow onion, minced

1 head garlic, minced

4 Thai chiles, stemmed, seeded, and

minced

1 medium piece ginger, peeled and minced

9 lbs. collard greens, stemmed

and cut crosswise into 1⁄4"-wide

strips

Kosher salt and freshly ground black

pepper, to taste

White wine vinegar, to taste

Yield: one medium hotel pan

Heat butter in a 6-qt. pot over medium heat. Add cardamom, fenugreek, and nigella and cook, stirring often, until fragrant, 1–2 minutes. Increase heat to medium-high and add oil; add onions and cook, stirring often, until

browned, 10 minutes. add garlic, chiles, and ginger and cook, stirring often, until soft and fragrant, 3 minutes. Add collards, water, and salt and pepper; cover and bring to a boil. Reduce heat to low and cook,

stirring occasionally, until collards are tender, 50–55 minutes. Stir in vinegar and serve collards hot.



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