Gomen — Ethiopian Braised Greens

Ingredients

• 2 big bunches collard greens or kale, stemmed and sliced
• 1 onion, diced
• 4 cloves garlic + 1 tbsp ginger, minced
• 1 jalapeño, minced
• 3 tbsp niter kibbeh, butter, or oil
• ½ tsp cardamom + ½ tsp black pepper
• ½ cup water
• Lemon

Method

1. Soften the onion in the fat until golden, 6 minutes, then the garlic, ginger, and jalapeño for 2 more.
2. Add the greens in batches with the water, letting each handful collapse before the next.
3. Season with the cardamom, pepper, and salt, cover, and braise gently 15 minutes — Ethiopian greens are cooked to silkiness, a different philosophy from the crisp-tender school, and equally correct.
4. Uncover and cook off any standing liquid.
5. Finish with lemon and serve with flatbread, rice, or alongside tibs. Humble, deeply savory, and the quiet star of every Ethiopian platter.