gomen

Method

Rinse the collard greens thoroughly and remove the thick centre stems, then chop the leaves into roughly 5cm pieces. Finely dice the onions, mince the garlic, ginger, and chillies. Heat the niter kibbeh in a large heavy-bottomed pan over medium heat and add the onions, cooking gently for 5 minutes until softened. Add the garlic, ginger, and chillies, stirring constantly for 2 minutes until fragrant. Add the collard greens in batches, stirring continuously as they wilt, which takes about 8-10 minutes. Season with salt and black pepper, then continue cooking uncovered on low heat for a further 5-7 minutes, stirring occasionally until the greens are tender and any excess moisture has evaporated.