A Taste of Ethiopia with Gomen Wat

Ingredients

• 2 bunches Collard Greens ( roughly 1 1/2lb, or Kale [chopped])
• 4 tablespoons Niter Ethiopian Spiced Clarified Butter (or cooking oil)
• 1 1/2 teaspoon ginger (minced)
• 1 tbsp garlic (minced)
• 1 red onion (medium size [chopped])
• 1 teaspoon smoked paprika
• 1/2 teaspoon cardamom spice
• 1 teaspoon Cumin
• 1 ripe tomato ( finely chopped)
• 1-2 Jalapeno pepper (deseeded and diced)
• Salt to taste

Instructions

1. 1

   In a large skillet, add the onion, tomatoes and garlic, and salt. Cook until the moisture is absorbed. About 5 minutes.

2. 2

   Add the oil minced ginger, garlic, paprika, cumin, cardamom, and saute for about a minute.

3. 3

   Stir in the collard greens and cook on medium heat until the collard greens become softened and most of the water evaporates. About 10 to 15 minutes. Adjust the seasoning if necessary.

4. 4

   Serve over injera.