| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Ethiopian |
|
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Collard greens |
| 1 |
c |
Red onions |
| 4 |
md |
Green (hot) peppers; slice in strips |
| 2 |
c |
Water |
| 1/2 |
ts |
Garlic; peeled and chopped |
| 16 |
oz |
Butter or oil |
|
|
Salt; to taste |
INSTRUCTIONS
Wash collard greens, boil in medium pan until soft. Remove from heat, drain
and cut into small pieces. Set aside. Wash peppers, remove seeds, slice
lengthwise and set aside.
In a pan, cook onions over a low heat until brown adding a little water to
prevent sticking and burning. 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 the fire. Serve
hot or cold. Gomen is usually served with other foods. It may be served hot
or cold. This recipe serves 6.
Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Feb
27, 1998
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