This dish, also known as Abesha Gomen, makes a festive presentation for the holidays with its red and green colors.  The recipe is from Taste of Africa by Rosamund Grant who advises that spinach or green cabbage can be substituted for the collard greens if desired.

Ingredients:

1 pound collard greens
4 tablespoons olive oil
2 small red onions, finely chopped
1 garlic clove, crushed
1/2 teaspoon grated fresh ginger
2 green chilies, seeded and sliced
2/3 cup vegetable stock or water
1 red bell pepper, seeded and sliced
salt and pepper

Directions:

Wash greens, strip leaves from stalks, and steam over boiling water for 5 minutes until slightly wilted.  Cool and press out excess water and slice the greens thinly.  Heat oil and fry onions until browned.  Add garlic and ginger and stir-fry for a few minutes.  Add chilies and some of the stock and cook for 2 minutes.  Add greens, red pepper, and remaining stock, season with salt and pepper, mix well, and cook covered over low heat for 15 minutes.

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