Ethiopian Collard Greens (Abesha Gomen) From 70 Traditional African Recipes by Rosamund Grant In this recipe, collards are flavored with ginger, garlic, and chili peppers. Strips of red bell pepper are not just a pretty addition: Their sweet flavor is a pleasant pairing with the heat provided by the chili peppers. The collards are de-ribbed, briefly steamed and then gently squeezed to remove excess water, and then cut thinly—as if for a chiffonade. Previously when cooking collards, I’d removed the ribs and then roughly chopped them into about 1-inch or so pieces. The ribbon cut does several good things: It allows the collards to reach a velvety soft stage more quickly, enables a greater broth-to-greens-surface ratio, and promotes density (less air between collard pieces), which translates into a more satisfying mouthfeel and bigger greens flavor per bite. Serves 4 1 pound collard greens ¼ cup olive oil 2 small red onions, finely chopped 1 clove garlic, crushed ½ teaspoon grated fresh ginger 2 green chili peppers, seeded and sliced 1½ cups vegetable stock or water, plus more if needed Salt and freshly ground black pepper, to taste 1 large red bell pepper, seeded and sliced Wash the collard greens, then strip the leaves from the stalks and steam the leaves over a pan of boiling water for about 5 minutes until slightly wilted. Place in colander to drain. When cool enough to handle, press out the excess water. Using a large knife, slice the collard greens very thinly. Heat the oil in a saucepan and fry the onions until browned. Add the garlic and ginger and stir-fry with the onions for a few minutes, then add the chili peppers and a little of the stock or water and cook for 2 minutes. Add the collards and the remaining stock or water. Generously season with salt and pepper and mix well, then cover and cook over a low heat for 30 minutes. Add the red bell pepper slices and continue to cook, covered, until the pepper slices are tender but still firm, not mushy, about 15 to 20 minutes. (During cooking, check occasionally to make sure there is still liquid in the bottom of the pan, and add more if needed.) Be sure to enjoy the potlikker. It contains a lot of flavor and nutrients.
Posted on: Tue, 02 Dec 2014 01:51:14 +0000
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