Ye’abesha Gomen (Ethiopian Collard Greens) #EatTheWorld

It's hard to believe that we're already in 2019...where did the year go?! So, here we are for the first 2019 installment of our #EattheWorld project, being spearheaded by Evelyne of CulturEatz. Here's her challenge.

And this month she has us traveling by tabletop to Ethiopia. She wrote: "We will start off 2019 with a trip back to African roots with a gorgeous and delicious African country! Ethiopia!"

Check out all the wonderful Ethiopian dishes prepared by fellow Eat the World members and share with #eattheworld.

• Juli: Misir Wot - Ethiopian Red Lentil Stew 
• Sue: Ethiopian Beef Tibs 
• Amy: Buticha - Ethiopian Hummus 
• Syama: Himbasha - Ethiopian Spiced Bread 
• Evelyne: Flavor-Packed Ethiopian Shekla Tibs 
• Lynda: Tikel Gomen (Ethiopian Cabbage & Potatoes) 
• Wendy: Doro Wat and Atkilt 
• Camilla: Ye’abesha Gomen (Ethiopian Collard Greens)

When I thought about what to make, I revisited Yemarina Yewotet Dabo (Ethiopian Honey Bread), our very untraditional Injera, and another very untraditional Vegetable Wat. But I decided to try my hand at a vegetable dish using collard greens.

Ingredients

• 2 T butter
• 2 T olive oil
• ¼ t black cardamom seeds
• ¼ t ground fenugreek
• ¼ t nigella seeds

• 1 organic yellow onion, peeled and diced
• 3 cloves garlic, peeled and pressed
• 1" knob fresh ginger, peeled and grated
• 1½ C water
• 1½ lbs. collard greens, sliced into 1" wide strips
• freshly ground salt
• freshly ground pepper
• 2 T white vinegar

  Procedure

Melt butter in olive oil in a large pot over medium heat. Add cardamom seeds, ground fenugreek, and nigella seeds. Cook, stirring often, until fragrant, approximately 3 to 4 minutes. Add onions and cook, stirring often, until translucent, approximately 5 to 6 minutes.

Add garlic and ginger and cook until softened and fragrant, approximately 3 to 4 minutes. Add collards, water, and salt and pepper; cover and bring to a boil. Reduce heat and cook, stirring occasionally, until collards are tender, approximately 30 minutes. Stir in vinegar and serve collards hot.