Gomen (Collard Greens)

Instructions

1. 1

   Remove the thick center ribs from the collard greens and discard them, then roughly chop the leaves into 2-inch (5-centimeter) pieces and set aside.

2. 2

   Heat the oil in a large, heavy-bottomed pot or deep skillet over medium-high heat until shimmering, about 2 minutes.

3. 3

   Add the diced onion and cook for 3 to 4 minutes, stirring occasionally, until the onion becomes translucent and begins to soften.

4. 4

   Add the minced garlic, ginger, and chili pepper to the pot and cook for 1 to 2 minutes, stirring constantly, until fragrant but not browned.

5. 5

   Stir in the fenugreek, cumin, turmeric, and black pepper, cooking for 30 seconds to toast the spices lightly.

6. 6

   Add the chopped collard greens in batches, stirring well after each addition to coat with oil, cooking until they begin to wilt, about 5 to 7 minutes total.

7. 7

   Pour in the vegetable broth or water and reduce the heat to medium-low, then simmer uncovered for 12 to 15 minutes, stirring occasionally, until the greens are completely tender and the liquid has mostly evaporated.

8. 8

   Season with additional salt and pepper to taste, then transfer to a serving platter and garnish with fresh cilantro if desired.