Gomen, collard greens with garlic and ginger

• 30 minutes
• Prep 10 minutes
• Cook 20 minutes
• Serves 4

Our own recipe. The photograph is AI-generated.

• Vegan
• Vegetarian
• Gluten free
• Dairy free

Ingredients

• 500g collard greens or spring greens
• 3 tablespoons vegetable oil
• 1 red onion, finely chopped
• 3 garlic cloves, crushed
• A thumb of ginger (about 20g), finely grated
• 2 green chillies, cut into long strips
• Half a teaspoon fine salt
• Juice of half a lemon

Let's cook

1. Wash the greens well in a sink of cold water. Cut out the thick central stalks, then roll the leaves up and slice them into ribbons about 1cm wide.
2. Bring a large pan of water to the boil, add the greens and blanch them for 3 minutes. Drain in a colander and press out as much water as you can with a spoon.
3. Heat the oil in a wide pan on a medium heat. Add the onion and cook for 6 to 8 minutes until soft and golden.
4. Add the garlic and ginger and cook for 1 minute, stirring, until fragrant.
5. Add the greens, chillies, salt and 100ml water. Cover and cook on a low heat for 8 to 10 minutes, stirring now and then, until the greens are very tender and the water has almost gone.
6. Take the lid off, stir in the lemon juice and taste for salt. Serve warm or at room temperature with injera.

Tips

• Collard greens are sold in many world-food shops and greengrocers; spring greens or cavolo nero work well too.
• Keep leftovers covered in the fridge for up to 2 days and reheat in a pan until steaming hot.

Swaps

• Cheaper: use a bag of chopped kale and skip the blanching; cook it covered for 12 minutes.
• Milder: leave the chilli strips whole and lift them out before serving.

Tags

• greens
• ethiopian
• vegan
• fasting

None of the 14 allergens is in this recipe as written: greens, oil, onion, garlic, ginger, chilli, salt and lemon contain none. Use fresh lemon, as bottled lemon juice can hold sulphites.

Check every packet for allergens.