A Taste of Ethiopia with Gomen Wat

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

2 bunches Collard Greens (roughly 1½lb, or Kale [chopped])

4 tablespoons Niter Ethiopian Spiced Clarified Butter (or cooking oil)

1 ½ teaspoon ginger (minced)

1 tbsp garlic (minced)

1 red onion (medium size [chopped])

1 teaspoon smoked paprika

½ teaspoon cardamom spice

1 teaspoon Cumin

1 ripe tomato (finely chopped)

1-2 Jalapeno pepper (deseeded and diced)

Salt to taste

Directions

In a large skillet, add the onion, tomatoes and garlic, and salt. Cook until the moisture is absorbed. About 5 minutes.

Add the oil minced ginger, garlic, paprika, cumin, cardamom, and saute for about a minute.

Stir in the collard greens and cook on medium heat until the collard greens become softened and most of the water evaporates. About 10 to 15 minutes. Adjust the seasoning if necessary.

Serve over injera.

Nutrition

• Calories: 187 kcal
• Total Fat: 15.8 g
• Saturated Fat: 9.4 g
• Unsaturated Fat: 5.2 g
• Cholesterol: 38.4 mg
• Sodium: 602.2 mg
• Total Carbohydrate: 10.6 g
• Dietary Fiber: 5.1 g
• Total Sugars: 2.7 g
• Protein: 3.8 g