Abesha Gomen (Ethiopian Collard Greens with Niter Kibehh) Recipe-
- 2 small or 1 large white onions, chopped fine
- 2 Tbs. Niter Kibbeh (Ethiopian spiced butter, see recipe in “Kifto” recipe)
- 1 lb. fresh collard greens
- 2 Thai Birds-Eye hot dried chili peppers, rehydrated, seeded and minced
- 2 large garlic cloves, chopped fine
- ½ tsp. freshly grated ginger root
- ¾ cup vegetable stock
- ¼ tsp. freshly ground coarse sea salt, or to taste
- ½ tsp. freshly ground black peppercorns, or to taste
- 1 green bell pepper, seeded and diced fine
- Strip the collard leaves from the stalks and wash the leaves and stalks well, slice the leaves into thin strips lengthwise, and then crosscut the strips into 1-1/2” pieces. Chop the stalks into small pieces also.
- In a saucepan or skillet over medium-high heat, sauté the onions (without any oil) until most of their liquid has been cooked out—a very traditional Ethiopian cuisine cooking technique.
- Now add in the Niter Kibbeh and the collard stalks, and sauté until the onions are nicely browned.
- Add in the garlic, ginger and chilies, and stir-fry with the onions for 2 to 3 minutes, then add a little of the broth and all the collard greens. Cover the pan and cook for 3 to 4 minutes, until the greens have wilted.
- Add in the remaining stock, and the diced bell pepper, and mix everything together well.
- Season to taste with salt and pepper, cover the pan, reduce the heat to low, and cook at a simmer for about 15 to 20 minutes, stirring once and a while.
- If, after 20 minutes, there is still too much liquid in the pan, remove the cover and raise the heat a bit, cook until the greens are still well moistened, but not swimming in liquid. Stir often if you have to do this, to prevent sticking and burning to the pan bottom.
- Serve your Abesha Gomen hot, and of course with Injera Bread.
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