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Ye’abesha Gomen (Collard Greens)

Ingredients:

  • 1lb collard greens
  • 2cups water
  • 3tablespoons olive oil
  • 1cup red onion, chopped
  • 1⁄2teaspoon garlic, minced
  • 1⁄4teaspoon fresh ginger, minced
  • salt, to taste
  • 3medium 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.

Reviews:

  • Debbie R.

    Very good. Not quite as good as the one from the local restaurant, but who knows? Perhaps they load theirs with salt. I think I will double the garlic and ginger in the future. ZWT7.

  • Chef Jean

    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.

  • Angoli003

    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.

  • Angoli003

    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.

  • Debbie R.

    Very good. Not quite as good as the one from the local restaurant, but who knows? Perhaps they load theirs with salt. I think I will double the garlic and ginger in the future. ZWT7.

  • Chef Jean

    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.

  • Rita~

    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.

  • Rita~

    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.

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