- 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
- Place chopped collard greens in a pot with 2 cups of water. Bring to a boil, then reduce heat to low. Cover, and simmer until collards are tender, about 20 minutes. Drain, but reserve the cooking water. Set aside.
- Heat 1 tablespoon olive oil in a pot over medium heat. Stir in onions and cook until just beginning to brown, about 10 minutes. Stir in garlic and cook for 1 minute. Add the cooked collards, 1 tablespoon olive oil, and the reserved cooking water. Simmer, uncovered, over medium-high heat until liquid is nearly evaporated, 10 to 15 minutes.
- Add the green pepper slices, lemon juice, salt, turmeric, paprika, allspice, and ginger root. Cook until peppers are soft, about 5 minutes.
03/01/2017
recipepes.com
gomen wat, recipe
PT15M
PT1H
5
455 calories
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