YE'ABESHA GOMEN (COLLARD GREENS)

Ye'abesha Gomen (Collard Greens) image

Provided by Jessica B. Harris

Yield Makes 4 to 6 servings

Number Of Ingredients 8

1 pound collard greens
2 cups water
3 tablespoons olive oil
1 cup chopped red onions
1/2 teaspoon minced garlic
1/4 teaspoon minced fresh ginger
Salt, to taste
3 medium Anaheim chiles, cut into thin strips

Steps:

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