Ye’abesha Gomen (Ethiopian collard greens)

Since the other Ethiopian dishes we ate were very heavy (lentils and stew), the collard greens are a nice contrast.  I used fresh collard greens since the grocery store had them, but I’m sure frozen would work too.


1 lb. collard greens
2 tbsp niter kibbeh
1 large onion, chopped fine
4 cloves garlic, crushed or minced
1 red bell pepper, sliced thin and long
1 spicy green pepper (such as jalapeño), sliced thin and long
1/2 lime, squeeze juice
1 tsp salt
1 tsp black pepper


1.  Prepare collard greens: Cut the stems out and discard.  Chop the leaves into big squares (~1-2 inches).  Wash thoroughly.  Boil in water with a teaspoon of salt until tender (~1/2 hour).

2.  Saute the onions and garlic in the niter kibbeh on low heat for 5 min.

3.  Add the collard greens, salt, and pepper.  Cook for another 15 min (water should have evaporated).

4.  Add the green pepper, bell pepper, and lime juice and cook for another 5 min.  Serve hot!


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