Collard Greens, an Ethiopian Recipe


2 collard greens chopped
2 yellow onions minced
1/4 cup oil
2 tomatoes minced
1/2 garlic minced
2 jalapenos sliced (optional)
2 cup of water


Wash collard greens thoroughly.
Discard the stem and chop the collard greens.
Flush with hot water and strain.


On high heat saute onions, with the minced tomatoes and 1/4 cup of oil for about 5 minutes.
Add 1 tbs of garlic and cook for 3 minutes, cover and reduce the heat to moderate.
Add the chopped collard greens, 2 cups of hot water and cook for 15 minutes or until
the collard greens are tender with the lid covered. Add water as needed to keep moisture.
Add sliced Jalapeno, and salt to taste.
Remove from heat and serve hot.

Serves: 4-6 people