Ethiopian Collards

From IVU:

From: - hippie

Ethiopian cuisine is one of my all time favorite.
I live in Los Angeles and eat in some of the many restaurants on Fairfax Avenue between Olympic and Pico Boulevards.
Vegetable dishes are served on one huge sourdough pancake, called an _injera_.
The veggies are dolloped on the huge injera and a breadbasket of smaller injeras are at hand to be torn into bits so that the veggies can be picked up with it.
Here is a collard greens dish that I got from an Ethiopian cookbook ( Exotic Ethiopian Cooking, by Daniel J. Mesfin).

UTENSILS: medium cooking pan

* 1 lb. collard greens
* 1 cup red onions (chopped)
* 4 medium green peppers (fresh) sliced in strips (chili Anaheim)
* 2 cups water
* 1/2 tsp. garlic (peeled and chopped)
* 16 oz. oil
* salt to taste

Wash collard greens, boil in medium pan until soft.

Remove from heat, drain, and cut into small pieces.
Set aside.
Wash green peppers, remove seeds, slice lengthwise and set aside.

In the medium pan, cook onions over a low heat until brown adding a little water to prevent sticking and burning.

Add oil.
Add collard greens and cook until water disappears.
Add all the spices and stir gently.
One at a time, add the green pepper slices about 10 minutes before removing from fire.
Serve hot or cold.
Serves 6.
Refrigerate.

_Ye'abesha Gomen_ (Collard Greens) is the most delicious vegetable dish.
It is served as a side dish with other food.
It is served either cold or warm.