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Ethiopian Collard Green Stew

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PREP TIME
10 min
COOKING TIME
60 min
TOTAL TIME
70 min
SERVINGS
6 servings
Dinner Ethiopian
Ethiopian Collard Green Stew
Ingredients
  • 1 pound collard greens - rinsed, trimmed and chopped
  • 2 cups water
  • 1 tablespoon olive oil
  • 3/4 cup chopped onions
  • 8 cloves garlic, chopped
  • 1 tablespoon olive oil
  • 1 1/2 cups sliced green bell pepper
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground allspice
  • 2 tablespoons minced fresh ginger root
Instructions
1
Begin by placing the chopped collard greens into a saucepan with 2 cups of water.
2
Bring the mixture to a rolling boil, then gradually decrease the heat to a low simmer.
3
Cover the pot and let it cook for 20 minutes, or until the collards have reached your desired level of tenderness.
4
Once cooked, carefully pour off some of the water and set the greens aside for later use.
5
In a separate pan, heat 1 tablespoon of olive oil over medium heat.
6
Add the sliced onions to the pan and cook until they start to develop a light brown color, approximately 10 minutes.
7
Next, add the minced garlic and cook for just 1 minute to allow its flavors to meld.
8
Now, add the cooked collards, an additional 1 tablespoon of olive oil, and the reserved cooking water that was set aside earlier.
9
Continue to cook the mixture uncovered over medium-high heat, stirring occasionally, until most of the liquid has evaporated, taking around 10 to 15 minutes.
10
Add sliced green peppers to the pan along with a squeeze of lemon juice, salt, turmeric, paprika, allspice, and grated ginger root.
11
Stir the ingredients together and cook until the peppers are tender, taking about 5 minutes to achieve this.