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

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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