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Gomen Wat (Ethiopian Collard Greens)

This is a vegetarian version of a dish we had at an Ethiopian cafe in Minneapolis. The traditional way to eat it is served with injera (spongy flat bread) – no silverware!

Source: AllRecipes.com (Entered by Market Manager)
Serves: 6 servings
Vegetarian!

Ingredients
1 lb collard greens, rinsed, trimmed and chopped      View Available Products
2 cups water or vegetable broth
2 Tbsp olive oil, divided
3/4 cup onions, chopped      View Available Products
8 cloves garlic, chopped
1 1/2 cups bell pepper, seeded and sliced or diced      View Available Products
1 Tbsp fresh lemon juice
1 tsp salt
1/2 tsp ground turmeric
1/2 tsp paprika
1/2 tsp ground allspice
2 Tbsp fresh ginger root, minced

Step by Step Instructions
  1. Place chopped collard greens in a pot with 2 cups water or broth. Bring to a boil, then reduce heat to low. Cover and simmer until collards are tender, about 20 minutes. Drain, but reserve the cooking water. Set aside.
  2. Heat 1 Tbsp olive oil in a pot over medium heat. Stir in onions and cook until just beginning to brown, about 10 minutes. Stir in garlic and cook for 1 minute. Add the cooked collards, 1 Tbsp olive oil and the reserved cooking liquid. Simmer, uncovered, over medium-high heat until liquid is nearly evaporated, 10-15 minutes.
  3. Add the pepper pieces, lemon juice, salt, turmeric, paprika, allspice, and ginger root. Cook until the peppers are soft, about 5 minutes.
  4. Calories - 88; Fat - 5g; Carbohydrates - 10g; Protein - 3g; Sodium - 408mg; Dietary Fiber - 4g; Vitamin C - 61mg; Calcium - 130mg; Iron - 1mg; Potassium - 261mg

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