Gomen

Ingredients

• 300 g Collard Greens
• 1 pcs Red Onion
• 3 pcs Garlic
• 15 g Ginger
• 3 tbsp Butter
• 0.5 tsp Ground Turmeric
• 0.25 tsp Fenugreek
• 0.25 tsp Cardamom
• 0.5 tsp Dried Oregano
• 0.5 tsp Black Pepper
• 2.25 tsp Kosher Salt
• 1 pcs Lemon

Method

1. Thinly slice {collard_greens}, finely dice {red_onion}, and mince {garlic} and {ginger} so they cook evenly and melt into the stew.
2. Melt {butter} in a small saucepan over low heat, then add {ground_turmeric}, {fenugreek}, {cardamom}, and {dried_oregano}. Simmer gently until deeply fragrant and lightly golden, then strain if you want a smoother finish.
3. Set a wide skillet over low heat and add {red_onion} with a pinch of {kosher_salt}. Dry-cook, stirring often, until the onion softens, turns sweet, and looks reduced and jammy without taking on much color; this slow start gives authentic Ethiopian depth.
4. Add the infused {butter} to the skillet with {red_onion}, then stir in {garlic}, {ginger}, {black_pepper}, and another pinch of {kosher_salt}. Cook over low heat until the mixture smells warm and fragrant and the raw edge is gone.
5. Add {collard_greens} to the skillet in handfuls, seasoning with the remaining {kosher_salt} as you go. Toss to coat in the spiced butter, then cover and cook over low heat until the greens are tender, silky, and intensely savory. Uncover at the end to let any excess moisture evaporate.
6. Squeeze {lemon} over the hot {collard_greens}, toss well, taste, and adjust with {kosher_salt} so the greens taste bright, rich, and balanced. Serve immediately.