Ethiopian Gomen

Method

1. 1

   Prepare the greens

   Rinse the collards under cold water for 1 minute, strip off the tough ribs and slice the leaves into thin ribbons; they should be clean and well drained.

2. 2

   Soften the onion

   Warm the oil in a large lidded pan over medium heat, then cook the onion for 6 to 8 minutes, stirring often, until soft and translucent without browning.

3. 3

   Cook the aromatics

   Add the garlic, ginger, turmeric, pepper and salt; stir over medium-low heat for 1 minute, until fragrant but not browned.

4. 4

   Wilt the greens

   Add the collards by handfuls and stir over medium heat for 3 to 5 minutes, until all the leaves have wilted enough to fit in the pan.

5. 5

   Simmer until tender

   Add the water, cover and simmer over low heat for 25 minutes, then check for tenderness; continue in 5-minute intervals, up to 45 minutes, until the thickest pieces are soft, adding water if the pan dries.

6. 6

   Finish the greens

   Uncover and cook over medium heat for 1 to 2 minutes, until excess liquid has evaporated and the greens are lightly coated in juices; stir in the lemon juice and adjust the salt to taste.

Tips

• Older, larger collard leaves can need longer than younger ones, so let tenderness guide the cooking time.
• Keep the pan covered while the greens simmer and add a splash of water if the bottom starts to look dry.
• Taste before serving and add salt a pinch at a time.

Swaps

• Use kale instead of collards, checking it earlier as it may cook faster.
• Use lime juice instead of lemon juice.

Storing

Cool leftovers and refrigerate in a covered container for up to 3 days. Reheat gently in a pan over low heat with a splash of water.