Ethiopian Collard Greens
This recipe is a traditional Ethiopian dish known as Gomen Wat.
  1. Place chopped collard greens in a pot with 2 cups of water. Bring to a boil, then reduce heat to low. Cover and simmer until collards are tender, about 10 minutes. Drain, but reserve the cooking water. Set aside.
  2. Heat 1 tablespoon olive oil in a pot over medium heat. Stir in onions and cook until just beginning to brown, about 10 minutes. Stir in garlic, ginger, salt, turmeric, paprika, and allspice; cook for 1 minute.
  3. Add the cooked collards, 1 tablespoon olive oil, and the reserved cooking water. Simmer, uncovered over medium-high heat until liquid is nearly evaporated, 10 to 15 minutes.
  4. Stir in lemon juice and serve immediately.
Recipe Notes

Recipe adapted from, retrieved Dec. 2011.