2 collard greens chopped
2 yellow onions minced
1/4 cup oil
2 tomatoes minced
1/2 garlic minced
2 jalapeños sliced (optional)
2 cup of water
1 teaspoon Tikur Azmud
1 teaspoon Korerima
Sea Salt to taste
Wash collard greens thoroughly. Discard the stem and chop the collard greens. Flush with hot water and strain.
Mince onions, tomato, and garlic.
- On high heat, sauté onions with the minced tomatoes and 1/4 cup of oil for about 5 minutes.
- Add 1 tablespoon of garlic and cook for 3 minutes, cover and reduce the heat to moderate.
- Add the chopped collard greens, 2 cups of hot water and cook for 15 minutes or until the collard greens are tender with the lid covered. Add water as needed to keep moisture.
- Add sliced jalapeño, Tikur Azmud, and Korerima, then salt to taste.
Remove from heat and serve hot.
Serves: 4-6 | Prep Time: 5-7 minutes | Cooking Time: 25 minutes
WRITTEN BY JOHANNA LARAWAY
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