Braised Collard Greens (Gomen / Hamli)
Full ingredient list
- 2-3 tablespoons oil
- 1 red onion, diced
- 2 teaspoons minced garlic
- 1 teaspoon minced fresh ginger
- 2 pounds collard greens, washed well, thick bottom stems cut off, leaves rolled into cylinders, and finely chopped
- 1 & 1/2 teaspoons fine sea salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
- 1/4 teaspoon ground nutmeg
- 1 jalapeño, cut lengthwise into four long pieces
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Preparation
1
In a medium pot, warm the oil over medium heat.
2
Add the onion and sauté, stirring occasionally until softened, about 5 minutes.
3
Add the garlic and ginger and sauté until lightly browned, about 10 minutes.
4
Add the collard greens, salt, and pepper. Cook uncovered, stirring occasionally, until the greens are dark green and tender, about 30 minutes. If greens start to scorch, add water, a few tablespoons at a time.
5
Taste and add additional salt and pepper, if necessary. Stir in the nutmeg and the jalapeño slices.