Vegan & Gluten Free
Prepare the ingredients:
Washed collard greens - rinsed, trimmed and chopped
Remove any discolored spots and cut out any thick woody stems.
Mince the tomato onion and garlic.
Wash green peppers, remove seeds, slide lengthwise
Let's get started:
Place the greens in a heavy saucepan with 1 cup of the water, cover, and bring to a boil. (you can start step 2 as well)
Lower the heat and cook for 15-20 minutes, or until the greens are tender.
When ready, drain the greens, reserving the liquid, and cut them into small pieces.
Heat the olive oil in a skillet over medium heat
Add the onion and cook for for about 5-6 minutes or until it softened and becomes translucent
Add the garlic and ginger, and cook for another 2-3 minutes
Optional: add 1 teaspoon of Berbere for extra flavor (buy it now). If berbere is added, allow the ingredients to simmer together for additional 2-3 minutes before moving to step 5.(Berbere should always have plenty of time to cook before other ingredients are added )
Add tomato and cook for another 4-5 minutes.
Add the collard greens, and the reserved liquid and cook, uncovered, until almost dry.
Add the green peppers and cook for an additional 5 minutes. Serve either warm or at room temperature
Collard greens is best served with 100% teff - gluten free injera (but it now). or basmatic rice. It also goes well with Misir Wot (Lentils Stew) or Shiro Wot.