Ethiopian Stewed Collard Greens

Approx. 4 cups

 

2 Tbsp. olive oil

1 onion thinly quartered, thinly sliced

1/2 tsp. salt, to taste

4 cloves garlic, minced

1 tsp. ginger, freshly grated

1 1/2 pounds collard greens (2-3 bunches), washed, ribbed and finely chopped

1/2—3/4 cup vegetable broth

freshly ground pepper, to taste

 

Heat the olive oil in a large saucepan and add the onion and salt. Cook over medium-heat stirring frequently, until soft and golden brown. Add the garlic and ginger. Cook for 1 minute, stirring constantly to prevent the garlic from burning. 

 

Increase the heat to high and add the collard greens and broth. Stir to bring-up the onion-garlic mixture into the collard greens to help wilt the greens. Once the greens have wilted (1-2 minutes), turn the heat down to medium and cover. Cook, stirring frequently, until the collard greens are very tender, about 15 minutes. Season with pepper and add additional salt to taste. 

 

 

*from Teff Love; vegan, vegetarian