This recipe was amazing, way better than I imagined it would be, but there are some minor alterations I would like to add. First off, when chopping the collards, remove the hard stem. What I did was sort of cut an elongated V shape up the center of the leaf to remove the most of the hard stem and rib together. Also, I dumped all of the collards and the water into a large bowl, and used the same vessel the collards had been in to cook the onion. When ready I poured the collards, water and all, back into the onion mixture. This saved some time and energy.
This was my first time cooking collard greens and I was looking for something non-traditional; and by that I mean "southern-style." This was really tasty! Some changes I made I didn't have quite a pound of collard greens (only 11 oz) and I used a whole onion and a lot of pre-minced garlic. I followed the rest of the spicy exactly. I felt that it was a little too gingery for my liking and if I make it again I will half the ginger. It overpowered all the other flavors. I would probably also toss out half of the reserved water next time; I cooked for the said amount of time but it was still quite watery and I am rather impatient. It was still quite good though! I also only divided this whole dish between two people and served with a tilapia fillet. I was surprised to see that all of the ingredients were key players in detoxification so that's a plus!
My ethipian born children thank you for this wonderful and closely authentic recipe! I use chicken broth for the liquid and found frozen chopped collards in my local grocery to cut the time down!
I made this exactly as the recipe called for and it was surprisingly delicious and to my utter astonishment my very picky nine year old gobbled it down and asked for seconds. My whole family loves this recipe and now I have a recipe for all those collard greens I planted this year. Thanks for sharing this recipe.
For my very first encounter with collard greens I will say it was delicious! I used ground ginger because I did not have any fresh ginger handy. I didn't understand why the greens needed to be drained and liquid reserved if it all goes back into the pot so while the collards were simmering i cooked the onions in a separate pan and when it was time i just added the onions garlic to the pot with the greens and continued on from there.
After boiling the greens and draining them (saving the liquid for sure!) I used a cast iron skillet for the final steps. Green pepper needs to be sliced fairly thin. This was aromatic just spicy enough colorful and delicious!
This recipe was delicious and healthy though it didn't quite have the flavor that I expected. I added more ginger root and some hot sauce and omitted the salt and it was perfect. YUM!
This is fantastic. I am going to make more tomorrow! My gold standard (until now) for collards was southern style - cooked in pork back. Move over Paula Dean, Gomen Wat is my new favorite way to prepare collards! I did have to make a couple changes: I used ginger paste (shame, shame, I know), jar garlic (8 cloves is a lot to mince, sister), and store bought lemon juice. I did put a pinch of salt in the water to boil the collards and I doubled the tumeric and allspice. This dish is perfectly balanced. In my experience with Ethiopian cooking (limited), I have found the flavors are even better the next day. I've made this dish a few hours ahead of dinner time so it can develop a little .
Wow, really surprisingly good! I sort of reversed the steps. I sauted the onion, garlic and ginger first, added the spices and green pepper, then the collards, then just enough water to cook them and simmered for about 20 min. The result was great, much better than I expected!
The spices in this were a little funky. Maybe I made it wrong.
