Stewed Collard Greens
This recipe is inspired by a recipe for Zebhi Hamli, an Eritrean dish of stewed spinach from the wonderful book In Bibi’s Kitchen by Hawa Hassan. Here it’s served with Shiro, the beloved Eritrean ground chickpea and tomato stew spiced with Berbere spice mix.
Serves 4
2 tablespoons olive oil
1 red onion, diced
2 cloves garlic, minced
1/4 cup tomato paste
1 large bunch collard greens (or chard, spinach or kale), chopped
2/3 cup water
1/2 teaspoon salt
1 small jalapeno, thinly sliced (remove seeds for less heat)
1. Heat the oil in large pot over medium-high heat. Add the onions and garlic and saute for 7-8 minutes until softened. Stir in the tomato paste and mix well, continue cooking over medium heat for 3-4 more minutes.
2. Add greens, salt and water and combine well. Bring a simmer, cover and cook for about 15 minutes, stirring every few minutes, until tender. Remove lid and simmer a bit longer if it’s watery–you want it silky, not dry or watery. Stir in jalapeno and season to taste with salt. Serve hot or warm.
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