Gomen

Instructions

1. 1 Remove tough stems from collard greens, stack leaves, roll tightly, and slice into thin ribbons across the roll.
2. 2 Heat niter kibbeh in a large pot, add onions, and cook over medium heat for eight minutes until softened.
3. 3 Add garlic, ginger, jalapeño, and turmeric, stirring for two minutes until very fragrant and well combined.
4. 4 Add greens in batches, tossing to coat with the spiced oil as they wilt down to make room for more.
5. 5 Add water, cover, and simmer on low heat for fifteen minutes until greens are completely tender and silky.
6. 6 Season with salt and pepper, toss once more, and serve alongside other wats on a communal injera platter.