Gomen — Gingered Collard Greens with Spiced Butter

Ingredients

• 1 large bunch Collard Greens (about 1 lb), stemmed and sliced into ribbons
• 1 red onion, diced
• 3 tbsp niter kibbeh or butter
• 4 cloves garlic, minced
• 1-inch piece ginger, minced
• 1 jalapeño, halved
• ½ tsp ground cardamom
• ½ cup water
• Salt and black pepper

Method

1. Melt the niter kibbeh in a wide pot over medium and cook the onion until golden, 6–7 minutes.
2. Add the garlic, ginger, and cardamom and stir 1 minute until the pot smells like the good part of a spice shop.
3. Add the Collard Greens in big handfuls, letting each wilt slightly before the next, then pour in the water and tuck in the jalapeño.
4. Cover and simmer 15 minutes, stirring twice, until the Collard Greens is tender, deep green, and glossed with spiced butter.
5. Season and serve alongside misir wat, tibs, or anything that needs a green anchor.