Part three in the Ethiopian series (parts one and two). This recipe is based on “Ye’abesha Gomen” but again, modified somewhat.
1 pound collard greens (I actually mixed collards and turnip greens)
1-2 cups water
3 tablespoons niter kibbe (see other recipes for recipes/comments)
1 cup chopped red onions
1/2 teaspoon minced garlic
1/4 teaspoon minced fresh ginger
Salt, to taste
1 jalapeno, seeded and cut into thin strips (though more will spicy it up)
1) Wash greens thoroughly, and remove stems (I like to leave a little stem for the toothiness)
2) Cook greens whole in large saucepan with water until tender. Remove, and chop into 1″ squares. Reserve liquid
3) In skillet, heat butter, and cook the onions till lightly brown. Add greens, reserved liquid, and remaining ingredients.
4) Cook uncovered until almost dry.