YE’ABESHA GOMEN (Ethiopian collard greens, for four)
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4 tablespoons unsalted butter
1/8 teaspoon black cardamom seeds
1/8 teaspoon ground fenugreek
1/8 teaspoon nigella seeds
¼ cup extra virgin olive oil
1 large yellow onion, minced
3 cloves garlic, minced
2 Thai chiles, stemmed, seeded and minced
one 1 inch piece of ginger, peeled and minced
1-1/2 pounds collard greens, stemmed and cut crosswise into ¼ inch wide strips
kosher salt and freshly ground black pepper, to taste
white wine vinegar, to taste
1. Heat butter in a 6 quart pot over medium heat. Add cardamom, fenugreek and nigella and cook, stirring often, until fragrant, 1 to 2 minutes. Increase heat to medium high and add oil; add onions and cook, stirring often, until browned, 10 minutes. Add garlic, chiles and ginger and cook, stirring often, until soft and fragrant, 3 minutes.
2. Add collards, 1-1/3 cups water and salt and pepper; cover and bring to a boil. Reduce heat to low and cook, stirring occasionally, until collards are tender, 50 to 55 minutes. Stir in vinegar and serve collards hot.
from Saveur Magazine, October 7, 2010