Has anybody else totally overdone it over the past couple of days? I know I have had a few too many Turkey Terrific sandwiches (turkey, stuffing, cranberry sauce and lots of mayo) and a far too few workouts. And let’s not get started on all the baked goods…
So when I finally got around to making these collard greens I could feel my body thanking me when I took that first bite. My body is craving vegetables in a major way… and those that are covered in a marshmallow or sugary topping unfortunately don’t count.
And while my body was happy to get some greens, I was happy that this recipe was so quick and easy. One of the best things about collard greens? Unlike most greens, they’re pretty much impossible to overcook and they still have some integrity after a long boiling when most greens would have turned to mush.
These are simply cooked with onions and garlic. The nit’ir qibe provides that extra something-something and Anaheim chile peppers add some heat. And folks, enjoy the healthy recipes while you still can. You should know that the nutritional value of the site may take a temporary nosedive very soon. Consider yourself warned.
Ye’abesha Gomen- Ethiopian Collard Greens
Yield: 4 servings
* 1 pound collard greens
* 1/4 cup nit’ir qibe (can substitute ghee or oil)
* 1/2 medium onion, chopped
* 3 Anaheim chile peppers, seeded and chopped
* 3 cloves garlic, minced
* 2 cups water
* salt and pepper
Wash collard greens and remove stems. Cut into thin ribbons, about 1/2 to 3/4-inch wide.
Heat the nit’ir qibe in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until the onion has softened. Add the chile peppers and garlic and cook, stirring, until the pepper has softened. Add the collard greens and water. Cover and bring to a simmer. Cook until the collards are your desired level of tenderness. Remove cover and cook until water has mostly evaporated. Season with salt and pepper.