Gomen Wat (Collard Green)
Serves: 8
Prep Time: 20 min
Cook Time: 30 min
Ingredients
2 Pounds
Collard greens
1 Each
Large spanish onion, minced
2 Tbls.
Niter kebbeh
1/2 Cup
Water
To Taste
Salt and pepper
Directions
1
Triple Wash the greens well in a sink full of water, to remove sand. Drain the water 3 times.
2
Remove about 2 inches off from the bottom of the stem.
3
Chop the stems well and reserve.
4
Cut the leaves in a very large chiffonade and reserve.
5
In a heavy bottomed pot heat the niter kebbeh. Add the onions and the chopped collard stems. Sweat until the onion is translucent and the chopped stems have softened.
6
Add the collard leaves and stir well. Cook until tender adding a small amount of water if necessary. (To help the greens steam)
7
Cook the collards until tender and season to taste with salt and pepper.
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