Ethiopian Gomen

4 cups of water

2 pounds washed collard greens

2 Tablespoons olive oil

1 large red onion

1 large yellow onion

2-3 large Anaheim peppers; sliced in strips

1 red bell pepper, chopped

1 jalapeno pepper; sliced in strips (optional)

3 Tablespoons garlic; peeled and minced

1 Tablespoon minced fresh ginger

1/2 tsp. cayenne powder (or to taste)

1 tsp. salt, or to taste

2 ounce Earth Balance margarine
 

Directions

Boil four cups water, add collard greens and cook 30-45 minutes, until water has evaporated.

Heat oil in a large frying pan, red and yellow onions, anaheim peppers, red bell pepper and jalapeno pepper, cook until onion starts to brown. Turn heat to low, add garlic and ginger for 2 minutes.

Add ingredients to collard greens and mix well.

Sprinkle cayenne and salt, stir in Earth Balance until evenly distributed, continue to cook on low simmer for additional 15 minutes or until the moisture has cooked down to your liking and you have a slight sauce.

Serve it with injera, corn bread or basmati rice.