YeHabesha Gomen
1 lb collard greens
1 cup red onions (chopped)
4 medium green peppers, sliced in strips
2 cups water
1/2 teaspoon garlic (peeled and chopped)
16 ounces oil
salt to test
Preparation
1. Wash collard greens, boil in medium pan until soft.
2. Remove from heat, drain, and cut into small pieces. Set aside.
3. Wash green peppers, remove seeds, slice lengthwise and set aside.
4. In the medium pan, cook onions over a low heat until brown adding a little water to prevent sticking and burning.
5. Add oil. Add collard greens and cook until water disappears.
6. Add all the spices and stir gently. One at a time, add the green pepper slices about 10 minutes before removing from heat.
7. Serve hot or cold.
30 minutes to prepare
6 servings
