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Gomen (Ethiopian-Style Collard Greens)

1 h


  • 2 bunches collard greens (1½-1¾ pounds), stemmed and finely chopped
    1 cup minced red onion
    2 tablespoons water
    ¼ cup extra-virgin olive oil
    2 tablespoons minced fresh garlic
    1 medium tomato, very finely chopped (almost pureed)
    1 medium jalapeño pepper, sliced
    1 tablespoon tikur azmud (see Tip), ground, or 1 teaspoon each ground cardamom and cumin
    ¾ teaspoon sea 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 and 2 tablespoons 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 minute. Add tomato and jalapeño; cook, stirring a few times, for 5 minutes. Stir in the greens, cover and cook, stirring once or twice, for 10 minutes.
    Reduce heat to medium-low. Stir in tikur azmud (or cardamom and cumin), cover and cook for 3 minutes. Remove from heat. Stir in salt.
    Tip: Tikur azmud, aka black cumin seeds, are often used to flavor breads and clarified butter.


Oven-Braised Leeks


Oven-Braised Leeks

1 h 20 m