Ethiopian Braised Collard Greens with Garlic, Ginger and Chili

What you need

• 800 g (1 3/4 lb) collard greens, tough stems removed
• 4 tbsp vegetable oil
• 1 (1) red onion, medium, finely diced
• 4 cloves garlic, minced
• 2 cm (1 in) fresh ginger, peeled and minced
• 1 (1) green chili, seeded and thinly sliced, or to taste
• 1/4 tsp turmeric
• 1/4 tsp ground cardamom, or korarima if you have it
• 1 tsp salt
• 4 pieces injera, for serving

Method

Restated from the original video

1. 1

   Wash the collard leaves well. Stack them, roll them up and slice into thin ribbons.

2. 2

   Heat the oil in a wide heavy pot over medium heat. Add the onion with a pinch of the salt and cook for 6-8 min, stirring, until soft and translucent but not browned.

3. 3

   Add the garlic, ginger and chili and cook for 1 min until fragrant.

4. 4

   Stir in the turmeric and cardamom and cook for 20 seconds.

5. 5

   Add the collards a handful at a time, stirring each batch until it wilts. Pour in 120 ml of water and cover the pot.

6. 6

   Cook over medium-low heat for 20-30 min, stirring now and then, until the greens are very tender and silky. Add a splash of water if the pot dries out.

7. 7

   Uncover and cook for 3-5 min more until the liquid has gone and the greens look glossy with oil.

8. 8

   Season with the remaining salt and serve warm with injera.

Imported from mealplans.cooksmarts.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.