Ye'abesha Gomen (Collard Greens)
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 to 6 servings
- 2 cups water
- 3 tablespoons olive oil
- 1/2 teaspoon minced garlic
- salt, to taste
- 1 pound collard greens
- 1 cup chopped red onions
- 1/4 teaspoon minced fresh ginger
- 3 medium anaheim chiles, cut into thin strips
- Carbohydrate 9 g(3%)
- Fat 7 g(11%)
- Fiber 4 g(15%)
- Protein 3 g(6%)
- Saturated Fat 1 g(5%)
- Sodium 490 mg(20%)
- Calories 104
Preparation Wash the greens thoroughly. Remove any discolored spots and cut out any thick woody stems. Place the greens in a heavy saucepan with 1 cup of the water, cover, and bring to a boil. Lower the heat and cook for 20 minutes, or until the greens are tender. When ready, drain the greens, reserving the liquid, and cut them into small pieces. In a heavy skillet, heat the oil and cook the onions until they are lightly browned. Add the greens, the reserved and remaining 1 cup water, the garlic, and the ginger and cook, uncovered, until almost dry. Add the chiles and cook for an additional 5 minutes. Serve either warm or at room temperature Reprinted with permission from The Africa Cookbook by Jessica B. Harris. © 1998 Simon & Schuster, Inc.
