Ye’abesha Gomen

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  1 cup, sliced or 115g

• Salt

  Table

  ¼ tsp or 2g

• Garlic

  Raw

  4 cloves, minced or 12g

• Ginger

  Spices, ground

  1 tsp or 2g

• Collards

  Raw

  10 cup, chopped or 360g

• Vegetable Stock

  Freshdirect

  1 cup or 237g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Put the olive oil, onion, and salt in a large saucepan and cook over medium heat, stirring frequently, until very soft and golden brown, 10 to 12 minutes. Add the garlic and ginger and cook, stirring frequently to prevent the garlic from burning, for 1 minute. Increase the heat to high and add the collard greens and water. Stir constantly, from the bottom to the top, incorporating the onion mixture into the greens and helping the greens reach the heat so they will wilt quickly. Once the greens have wilted dramatically, after 1 to 2 minutes, decrease the heat to medium and cover. Cook, stirring frequently, until very tender, about 15 minutes. Season to taste with pepper and additional salt if desired. Teff Love: Adventures in Vegan Ethiopian Cooking. . VitalBook file. The citation provided is a guideline. Please check each citation for accuracy before use.