Ethiopian Collard Greens aka Ye’abasha Gomen- Braised collard greens and kale seasoned with aromatics. Quick, easy, and tasty.
A couple of years back, I loathed any green that wasn’t remotely close to spinach. Kale, collard greens were on that list (I don’t know why).
But after some time, I gradually, consciously started playing around with more greens. I couldn’t just turn my back on these greens especially when their nutritional benefits are staggering. And of course, with age comes wisdom and we all start thinking about our health.
If you are looking for an easy, flavorful, and downright addictive way of trying out collard greens or kale then you are in luck. I have tried both greens using this method and they both work great.
If you are more focused on the nutritional content then be aware that collard greens are right up there with kale. They both provide an excellent source of vitamins A, C, K calcium and are equally tasty! Some side-by-side comparisons even give collard greens a slight edge-something to think about when you are in the supermarket.
This Ethiopian Braised Greens is fairly easy dish to make both in terms of preparation and the time it takes to make it. Especially when you have all your pantry ingredients ready to go. What sets these greens apart from the rest are the spice mix and Ethiopian Spiced butter. It makes it more enticing and flavorful.
Cooking greens is a matter of personal preference, some like to cook it to death but not me, 7-10 minutes does it for me.
Don’t let me rain on your parade – cook to your hearts desire. And for a Complete Ethiopian meal, serve it with this Ethiopian Spiced lentil stew
Ye'abesha Gomen (Ethiopian Collard Greens)
- 10 ounce Collard Greens/Kale chopped
- 3 or more tablespoons Niter Ethiopian Spiced Butter or cooking oil
- 1 1/2 teaspoon minced ginger
- 2 teaspoon minced garlic
- 1 large white onion chopped
- 1 teaspoon smoke paprika
- ½ teaspoon cardamom spice
- 1 teaspoon coriander/Cumin
- 1-2 Fresh Chili pepper or ½ teaspoon cayenne pepper or more
- 1 fresh lemon
- In a large skillet, add oil, spiced butter, garlic, ginger, chili pepper, cumin, cardamom, paprika, sauté for about 30 seconds or more, be careful not to let the ingredients burn.
- Then add onions, mix with the spices. Sauté for about 3-5
- Throw in chopped collards, cayenne pepper, lemon juice, Continue cooking for another 7-10 minutes until flavors have blend and greens are cooked, according to preference. Adjust seasonings –Salt and pepper, turn off the heat.
- Remove from the heat and let it cool. SERVE WITH DORO WAT