Ye'abesha gomen

I am a big fan of Ethiopian food, and love ways of using entire bunches of greens in one fell swoop.

Aside from red lentils, collard greens are my favorites at an Ethiopian restaurant (I would love to be able to imitate any of the dishes at Ethiopian Diamond or Ras Dashen) and I found this easy recipe for them and made them tonight. Though it is never very pretty, it certainly is tasty and quite as good as any of the above mentioned restaurants!

One more produce box

Too many oranges to eat

Glad for collard greens!

• 1 lb collard greens
• 2 cups water
• 3 Tbsp olive oil
• 1 cup chopped red onion
• 1/2 tsp fresh minced garlic
• 1/4 tsp fresh minced ginger
• Salt, to taste
• 3 medium Anaheim chilies, cut into thin strips

1. Wash the greens thoroughly. Place in a heavy saucepan with 1 cup of the water. Cover and bring to a boil. Reduce heat and simmer 20 minutes or until greens are tender.
2. Drain the greens, reserving the liquid, and chop into small pieces.
3. In a heavy skillet, heat the oil and cook the onions until they are browned.
4. Add the greens, the reserved and remaining water, the garlic and ginger and cook uncovered until almost dry.
5. Add the chilies and cook another 5 minutes. Serve hot or at room temperature.

Recipe taken from The Africa Cookbook by Jessica Harris. Found online.