Ethiopian-Style Collard Greens

1.5 lbs of collards, stemmed and finely chopped

1 c. minced onion or leeks

2 T. water

1/4 c. olive oil

2 T. minced fresh garlic

1 medium tomato, very finely chopped

1 medium jalapeno pepper, sliced

1 t. cumin

1 t. cardamom

3/4 t. salt


Bring a large pot of water to a boil over high heat. Add collards and cook until soft, about 15 minutes. Drain well in a colander. Add onion/leek and 2 T. water to the pot and cook over medium heat, stirring often, until the onion is translucent, 4 to 5 minutes. Add oil and garlic and cook, stirring for 1 more minute. Add tomato and jalapeno cook, stirring a few times for 5 minutes. Stir in the greens, cover and cook for 10 more minutes. Reduce heat to medium0-low. Stir in spices and cook for 3 minutes. Remove from heat and stir in salt.

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