Gomen Wat Best Family Recipes
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Gomen Wat |
"Traditional Ethiopian vegetarian dish. I've cut down the amount of oil this is used in the dish and added a few distinctive spices to supplement the collards."
Ingredients :
- 1 pound collard veggies - rinsed, trimmed and chopped
- 2 cups water
- 1 tablespoon olive oil
- 3/four cup chopped onions
- eight cloves garlic, chopped
- 1 tablespoon olive oil
- 1 1/2 cups sliced inexperienced bell pepper
- 1 tablespoon fresh lemon juice
- 1 teaspoon salt
- half teaspoon ground turmeric
- 1/2 teaspoon paprika
- half of teaspoon floor allspice
- 2 tablespoons minced sparkling ginger root
Instructions :
Prep : 10M | Cook : 6M | Ready in : 1H10M |
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- Place chopped collard vegetables in a pot with 2 cups of water. Bring to a boil, then reduce warmness to low. Cover, and simmer till collards are smooth, about 20 minutes. Drain, however reserve the cooking water. Set apart.
- Heat 1 tablespoon olive oil in a pot over medium warmth. Stir in onions and cook till simply starting 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-excessive warmth till liquid is nearly evaporated, 10 to fifteen minutes.
- Add the inexperienced pepper slices, lemon juice, salt, turmeric, paprika, allspice, and ginger root. Cook until peppers are soft, about 5 minutes.
Notes :
- Reynolds® Aluminum foil may be used to preserve food wet, prepare dinner it frivolously, and make easy-up easier.
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