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Author Notes: I developed this Gomen Wat as a way to recreate my favorite dish from a Richmond, VA restaurant called The Nile. Ethiopian and family owned, their vegetarian platters are deeply spiced, gorgeous examples of elevating the food of poverty into the stuff of royalty. As a long time vegetarian and Southerner, these collards -- deeply spiced with aromatic paprika, toasted allspice, cardamom, and cumin -- satisfy my craving for dark leafies. From my blog Will Frolic for Food (blog). - RENEE
Serves 2, generously
- 3 tablespoons ghee or coconut oil
- 1 tablespoon black cardamom seeds
- 1 tablespoon ground allspice
- 1 tablespoon cumin seeds
- 1 medium sweet onion, chopped
- 3-4 cloves garlic, chopped finely
- 2 pounds collards, stemmed and chopped into long strips
- 1 tablespoon ground clove
- 1/2 teaspoon smoked paprika
- 1/8 teaspoon cayenne
- 1.5 cups water
- 1/4 cup rose or white wine vinegar
- salt and pepper to taste
- In a medium pot, dry toast cardamom, allspice, and cumin for 2 minutes over low heat. Add ghee and fry 2 minutes more.
- Add onion and garlic, cooking until soft and slightly translucent.
- Add collards, clove, paprika, cayenne, and water and cook 40-55 minutes over medium heat, until most of the water has evaporated and the collards are completely soft.
- Top with vinegar, salt and pepper to taste, and serve hot. Enjoy!
- This recipe was entered in the contest for Your Best Dark, Leafy Greens
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