Yeabesha Gomen Recipes
YE'ABESHA GOMEN (COLLARD GREENS)
Provided by Jessica B. Harris
Categories Ginger Onion Tomato Side Vegetarian Quick & Easy Kwanzaa Hot Pepper Healthy Vegan Collard Greens Simmer Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 8
Steps:
- Wash the greens thoroughly. Remove any discolored spots and cut out any thick woody stems. Place the greens in a heavy saucepan with 1 cup of the water, cover, and bring to a boil. Lower the heat and cook for 20 minutes, or until the greens are tender. When ready, drain the greens, reserving the liquid, and cut them into small pieces.
- In a heavy skillet, heat the oil and cook the onions until they are lightly browned. Add the greens, the reserved and remaining 1 cup water, the garlic, and the ginger and cook, uncovered, until almost dry. Add the chiles and cook for an additional 5 minutes. Serve either warm or at room temperature
YE'ABESHA GOMEN
Vegetable dishes like this are served on one huge sourdough pancake, called an injeera. The veggies are dolloped on the huge injeera and a breadbasket of smaller injeeras are at hand to be torn into bits so that the veggies can be picked up with it. Can be served hot or cold
Provided by PinkCherryBlossom
Categories Collard Greens
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Wash collard greens, boil in medium pan until soft.
- Remove from heat, drain, and cut into small pieces. Set aside.
- Wash green peppers, remove seeds, slice lengthwise and set aside.
- In the medium pan, cook onions over a low heat until brown adding a little water to prevent sticking and burning.
- Add oil. Add collard greens and cook until water disappears.
- Add all the spices and stir gently. One at a time, add the green pepper slices about 10 minutes before removing from heat.
- Serve hot or cold.
Nutrition Facts : Calories 715.4, Fat 76, SaturatedFat 11.3, Sodium 16.9, Carbohydrate 10.2, Fiber 3.9, Sugar 3.4, Protein 2.5
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