Best Yeabesha Gomen Collard Greens Recipes

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YE'ABESHA GOMEN (COLLARD GREENS)



Ye'abesha Gomen (Collard Greens) image

The abundant use of leafy greens is one of the hallmarks of the food of the African continent in general. Here, the familiar collard green, which has become emblematic of African-American cooking, is given an Ethiopian twist in a dish that can be served either warm or at room temperature

Provided by Lavender Lynn

Categories     Collard Greens

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 8

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

YE'ABESHA GOMEN



Ye'abesha Gomen image

Vegetable dishes like this are served on one huge sourdough pancake, called an injeera. The veggies are dolloped on the huge injeera and a breadbasket of smaller injeeras are at hand to be torn into bits so that the veggies can be picked up with it. Can be served hot or cold

Provided by PinkCherryBlossom

Categories     Collard Greens

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

1 lb collard greens
1 cup red onion (chopped)
4 medium green peppers, sliced in strips
2 cups water
1/2 teaspoon garlic (peeled and chopped)
16 ounces oil
salt

Steps:

  • Wash collard greens, boil in medium pan until soft.
  • Remove from heat, drain, and cut into small pieces. Set aside.
  • Wash green peppers, remove seeds, slice lengthwise and set aside.
  • In the medium pan, cook onions over a low heat until brown adding a little water to prevent sticking and burning.
  • Add oil. Add collard greens and cook until water disappears.
  • Add all the spices and stir gently. One at a time, add the green pepper slices about 10 minutes before removing from heat.
  • Serve hot or cold.

Nutrition Facts : Calories 715.4, Fat 76, SaturatedFat 11.3, Sodium 16.9, Carbohydrate 10.2, Fiber 3.9, Sugar 3.4, Protein 2.5

YE'ABESHA GOMEN (COLLARD GREENS)



Ye'abesha Gomen (Collard Greens) image

Provided by Jessica B. Harris

Categories     Ginger     Onion     Tomato     Side     Vegetarian     Quick & Easy     Kwanzaa     Hot Pepper     Healthy     Vegan     Collard Greens     Simmer     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

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

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