Collard Greens with Onions and Fresh Ginger (Gomen)
The greens can be served on their own with injera, a sourdough flatbread made from teff flour, or as a side to meat dishes such as kitfo (raw minced meat).
- 2 tablespoons olive oil or vegetable oil
- 2 medium red or yellow onions, chopped (1½ cups)
- 2 tablespoons minced fresh ginger
- 1 tablespoon minced fresh garlic (3 large cloves)
- Leaves from 1 lb. collard greens, cut crosswise into 1-inch strips (about 5 cups or 8 oz.)
- Kosher salt
- Injera or another flatbread, for serving
Wash the greens in various changes of cold water. Trim the fibrous stems and, if desired, the tough center vein. Cut the leaves crossways into strips 1 inch (2.5 cm) wide. There should be about 9 oz (250 g) of washed greens.
Place a large sauté pan or wide saucepan over medium-low heat, add the oil and onions, and cook for about 10 minutes until soft and translucent. Stir in the garlic and ginger and cook for about 1 minute until aromatic.
Begin working in the greens, stirring from the bottom upwards to incorporate them into the onions. Season with salt, then tightly cover the pan and cook for 20-30 minutes until tender. Add a touch of water if needed to keep it from scorching. Serve.