Gomen Wat
Description
Collards are seasoned with turmeric, paprika, allspice, and ginger in this fragrant variation on a traditional Ethiopian vegetarian dish.
Ingredients
•
1 pound collard greens - rinsed, trimmed and chopped
•
2 cups water
•
1 tablespoon olive oil
•
3/4 cup chopped onions
•
8 cloves garlic, chopped
•
1 tablespoon olive oil
•
1 1/2 cups sliced green bell pepper
•
1 tablespoon fresh lemon juice
•
1 teaspoon salt
•
1/2 teaspoon ground turmeric
•
1/2 teaspoon paprika
•
1/2 teaspoon ground allspice
•
2 tablespoons minced fresh ginger root
Directions
1
Place chopped collard greens in a pot with 2 cups of water. Bring to a boil, then reduce heat to low. Cover, and simmer until collards are tender, about 20 minutes. Drain, but reserve the cooking water. Set aside.
2
Heat 1 tablespoon olive oil in a pot over medium heat. Stir in onions and cook until just beginning to brown, about 10 minutes. Stir in garlic and cook for 1 minute. Add the cooked collards, 1 tablespoon olive oil, and the reserved cooking water. Simmer, uncovered, over medium-high heat until liquid is nearly evaporated, 10 to 15 minutes.
3
Add the green pepper slices, lemon juice, salt, turmeric, paprika, allspice, and ginger root. Cook until peppers are soft, about 5 minutes.