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Categories: Sides, Vegetables


Glenn Koenig / Los Angeles Times

When tourist James Barker had dinner at the home of his Ethiopian hosts, he knew he'd have to be polite and eat whatever indigenous cuisine they offered him. He didn't know it wouldn't be cooked. Ethiopia is "a nation who ... Read more

Total time: About 1 hour | Serves 4 (Makes about 2 cups gomen)
  • 1 pound collard greens
  • 2 tablespoons olive oil
  • 1/2 cup very finely chopped red onions
  • 1/4 to 1/2 teaspoon crushed garlic, to taste
  • 1/2 to 1 teaspoon ground ginger, to taste
  • Salt

Step 1Peel the leaves of the collard greens from the stems, discarding the stem. Coarsely chop the greens into small pieces. Place the leaves in a large pot of boiling water and boil them until tender, about 30 minutes. Remove from heat and drain the leaves, saving about 2 cups of the boiling water to use later in the recipe.

Step 2In a large, heavy-bottom saucepan heated over medium-high heat, add the olive oil, then the onions and garlic. Cook, stirring frequently, until the onions glisten, 5 to 6 minutes. Stir in the ginger and cook for 1 more minute to marry the flavors.

Step 3Stir in the greens and add enough water just to cover the greens (you may not use all of the reserved water; if you do, add additional water as necessary). Taste, and add one-half teaspoon of salt, or to taste. Cook over medium heat, stirring frequently, until the greens are very tender and most of the water has evaporated, about 20 minutes. Taste and season again if desired. This makes a scant 2 cups gomen.

Each serving:
103 calories; 3 grams protein; 9 grams carbohydrates; 4 grams fiber; 7 grams fat; 1 gram saturated fat; 0 cholesterol; 1 gram sugar; 314 mg sodium.
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