Gome, ethiopian collard greens

One more item in the Ethiopian restaurant i was talking about... It is very nutritious, so make it as much and chomp away. This recipe is made many ways, this is just one of the ways to make it. This recipe uses a spice infused clarified butter called Netir Khebbe. In case you can not make netir khebbe, i have given an alternative in tips of this recipe... check it out. Kids may eat their greens this way, try it out, you never know this could be their next favorite.

Prep time: 15 mins

Cook time: 15 mins

Servings: 4

Ingredients:

1. Collard/spinach or both - 1 big bunch, washed and chopped
2. Garlic - 2 pods, grated or 1 tsp paste
3. Ginger - 1 inch piece grated or 1 tsp paste
4. Onion - 1 medium sized, diced
5. Hot pepper of your choice - 1 to 2 [depending on the heat you want]
6. Netir Khebbe / oil - 2 tsp [follow the link and scroll down for recipe]
7. Salt - to taste
8. Pepper powder - 1/2 tsp

Method:

• On medium heat, heat a huge pot which can fit in all the ingredients. 
• Make netir khebbe and add onions, saute for a minute, add some salt and saute till it gets slightly golden brown.
• Add ginger and garlic, saute for a few seconds.
• Add the hot peppers and saute for a few seconds.
• Now add the chopped greens and saute till the wilt a little.
• Add enough salt and pepper powder and saute till it is well cooked. Gome is ready to be served on Injera

Tips:

Instead of netir khebbe, you can use 1/4 tsp of garam masala powder when the oil heats up.