Gomen (Collard Greens)

Ingredients

• 2 pounds (900 grams) collard greens, washed and chopped
• 1/2 cup (120 milliliters) Ethiopian oil or extra virgin olive oil
• 1 medium onion (about 6 ounces or 170 grams), finely diced
• 8 cloves garlic, minced
• 2 tablespoons (12 grams) fresh ginger, minced
• 2 teaspoons (4 grams) dried red chili flakes or 1 to 2 fresh green chili peppers, minced
• 1 teaspoon (2 grams) ground fenugreek seeds
• 1/2 teaspoon (1 gram) ground cumin
• 1/4 teaspoon (0.5 grams) turmeric
• 1/4 teaspoon (0.5 grams) black pepper
• 1/4 teaspoon (1.5 grams) salt, or to taste
• 1/4 cup (60 milliliters) vegetable broth or water
• 2 tablespoons (10 grams) fresh cilantro or parsley, chopped (optional)

Instructions

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. Heat the oil in a large, heavy-bottomed pot or deep skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the diced onion and cook for 3 to 4 minutes, stirring occasionally, until the onion becomes translucent and begins to soften.
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. Stir in the fenugreek, cumin, turmeric, and black pepper, cooking for 30 seconds to toast the spices lightly.
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. 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. Season with additional salt and pepper to taste, then transfer to a serving platter and garnish with fresh cilantro if desired.