This dish is simple and delicious. Use spring greens in place of the collard greens if you are unable to get the real thing.
450 g / 1 lb collard greens
60 ml / 4 tbsp olive oil
2 small red onions, finely chopped
1 garlic clove, crushed
2.5 ml / Ĺ tsp grated fresh root ginger
2 green chillies, seeded and sliced
150 ml / ľ pint / 2/3 cup vegetable stock or water
1 red pepper, seeded and sliced
freshly ground black pepper
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. Set aside on a plate to cool, then place in a sieve or colander and press out the excess water.
Using a large sharp 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 chillies and a little of the stock or water and cook for 2 minutes.
Add the greens, red pepper and the remaining stock or water. Season with salt and pepper, mix well, then cover and cook over low heat for about 15 minutes.
country : Ethiopia
course : side dish
source : African : Heartwarming Flavours from a Traditional Cuisine / Rosamund Grant