Name: Gomen Wot Bet Salata Spicy Collard Greens With Salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Ethiopian
Ingredients: 1 large bunch of collard greens; 2 tablespoons olive oil; 1 medium onion, finely chopped; 3 cloves garlic, minced; 1 teaspoon fresh ginger, grated; 1 teaspoon turmeric; 1/2 teaspoon cayenne pepper; 1/2 teaspoon ground cinnamon; Salt and pepper to taste; 1 cup vegetable broth; 2 tomatoes, diced; Juice of 1 lemon; 2 cups mixed greens; 1 cucumber, sliced; 1/2 red onion, thinly sliced; 1/4 cup fresh cilantro, chopped; Juice of 1/2 lemon; 2 tablespoons olive oil; Salt and pepper to taste

Instructions

Wash the collard greens thoroughly, remove the tough stems, and chop the leaves into bite-sized pieces.
Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
Add minced garlic and grated ginger to the skillet and cook for another minute until fragrant.
Stir in turmeric, cayenne pepper, cinnamon, salt, and pepper.
Add chopped collard greens to the skillet and sauté for a few minutes until they begin to wilt.
Pour in vegetable broth and bring the mixture to a simmer. Cover and cook for 20-25 minutes until collard greens are tender.
Add diced tomatoes and lemon juice to the collard greens, stir well, and adjust seasoning with salt and pepper. Keep warm.
In a large bowl, combine mixed greens, sliced cucumber, red onion, and chopped cilantro.
Drizzle salad with lemon juice and olive oil, season with salt and pepper, and toss gently to combine.
Serve the spicy collard greens alongside the refreshing salad.

Ingredients

Instructions

Nutrition Facts

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