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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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One of the delicious vegetable dishes of Ethiopian Cooking. Ingredients:
1 lb collard greens |
1/2 cup red onions or 1/2 cup white onion |
1 teaspoon fresh garlic or 1/2 teaspoon garlic powder |
2 tablespoons extra virgin olive oil or 2 tablespoons vegetable oil |
water, as required |
1 hot green pepper (seeded, sliced) |
salt and pepper |
Directions:
1. Separate the leaves cut the end stems and discard; wash the green leaves in cold water; cut the leaves in medium sizes. Keep it in cold water.
2. Boil water in a large pot and add the collard green, let the water covers all the greens, cook for 10 minutes.
3. Meanwhile, chop the onion, cook it until tender with 4 tablespoon of water. Add the oil, garlic, add 1/2 cup of the water, black pepper and salt. (Takes 10 minutes).
4. Strain the cooked collard green and add to the onion, mix well and cook for 10 minutes. Add the hot green pepper and remove from heat.
5. Serve it hot or cold.
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