GOMEN WAT
Traditional Ethiopian vegetarian dish. I've cut down the amount of oil that is used in the dish and added some different spices to complement the collards.
Provided by hidinginahoodie
Categories Side Dish Vegetables Greens
Time 1h10m
Yield 6
Number Of Ingredients 13
Steps:
- Place chopped collard greens in a pot with 2 cups of water. Bring to a boil, then reduce heat to low. Cover, and simmer until collards are tender, about 20 minutes. Drain, but reserve the cooking water. Set aside.
- Heat 1 tablespoon olive oil in a pot over medium heat. Stir in onions and cook until just beginning to brown, about 10 minutes. Stir in garlic and cook for 1 minute. Add the cooked collards, 1 tablespoon olive oil, and the reserved cooking water. Simmer, uncovered, over medium-high heat until liquid is nearly evaporated, 10 to 15 minutes.
- Add the green pepper slices, lemon juice, salt, turmeric, paprika, allspice, and ginger root. Cook until peppers are soft, about 5 minutes.
Nutrition Facts : Calories 87.6 calories, Carbohydrate 10.1 g, Fat 5 g, Fiber 4 g, Protein 2.7 g, SaturatedFat 0.7 g, Sodium 408.3 mg, Sugar 2.2 g
ETHIOPIAN COLLARD GREEN AND MEAT STEW
Make and share this Ethiopian Collard Green and Meat Stew recipe from Food.com.
Provided by yewoinfamilycooking
Categories Collard Greens
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cut the ribs in smaller sizes and the meat in small strips; wash it with cold water;.
- Boil water in large pot and put the cleaned ribs and the meat. Cook it for 10 minutes and strain.
- Separate the leaves cut the end stems and discard; wash the leaves in cold water. Chop the leaves in desired size; keep it in cold water.
- Boil water in a large pot and add the collard green. Cook it for 10 minutes and strain.
- In a medium pot, sauté the onion, the fresh garlic with gradually adding one cup of water (10 minutes).
- Add to the onion, butter, ginger juice, the ribs; stir for five minutes.
- Add the meat; stir for another five minutes; add three cups water, garlic powder, false cardamom, salt and black pepper; boil for two-three minutes.
- Add the cooked collard green to the meat stew; Cover and cook it for 15 minutes.
- Add the hot peppers and remove from heat. Serve it warm.
Nutrition Facts : Calories 229.9, Fat 18.2, SaturatedFat 8.5, Cholesterol 49.6, Sodium 65.3, Carbohydrate 6.1, Fiber 2.1, Sugar 1.8, Protein 11
AFRICAN POTATO AND COLLARD GREEN STEW
This hearty stew that originated in areas of South and East Africa. Potatoes, both sweet and white, as well as cauliflower, calcium-rich greens, raisins, and spices make a savory and nourishing meal to warm us on cold winter nights. Serve topped with rice, couscous, or quinoa.
Provided by Rita1652
Categories Stew
Time 45m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a large pot, heat the oil over medium heat and add the onions and garlic, cooking them for 5 minutes, stirring occasionally until softened.
- Add ginger, cinnamon,poppy seeds, mustard seeds, coriander, and cloves and cook, stirring frequently, for 2 minutes.
- Add potato to the mixture an stir to combine. Stir in 4 cups of water and turn heat up to high and bring to a boil, add the teaspoon of salt and stir well. Turn heat to low and simmer stew, uncovered, for 5 minutes, stirring occasionally.
- Add cauliflower, sweet potato, collard greens, and raisins, stirring to combine. Continue cooking for 10 minutes until potatoes are tender.
- Season stew with vinegar, and salt and pepper to taste. If the stew is too dry, add a little water. Serve hot.
Nutrition Facts : Calories 258.6, Fat 5.1, SaturatedFat 0.7, Sodium 655.6, Carbohydrate 50, Fiber 11.1, Sugar 12.9, Protein 8.5
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