Gomen Wat

Ingredients

  • 1 pound collard greens – rinsed, trimmed and chopped
  • 2 cups water
  • 1 tablespoon olive oil
  • ¾ cup chopped onions
  • 8 cloves garlic, chopped
  • 1 tablespoon olive oil
  • 1 ½ cups sliced green bell pepper
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon salt
  • ½ teaspoon ground turmeric
  • ½ teaspoon paprika
  • ½ teaspoon ground allspice
  • 2 tablespoons minced fresh ginger root
  • Directions

  • Step 1

    Place chopped collard greens in a pot with 2 cups of water. 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.

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  • Step 2

    Heat 1 tablespoon 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 tablespoon olive oil, and the reserved cooking water. Simmer, uncovered, over medium-high heat until liquid is nearly evaporated, 10 to 15 minutes.

  • Step 3

    Add the green pepper slices, lemon juice, salt, turmeric, paprika, allspice, and ginger root. Cook until peppers are soft, about 5 minutes.

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