Ye'abesha Gomen (Ethiopian Collard Greens)
These fragrant collards are cooked with an ethiopian-style spiced butter flavored with cardamom, fenugreek, and nigella seeds.
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Credit: Todd Coleman
1⁄8 tsp. black cardamom seeds
1⁄8 tsp. ground fenugreek
1⁄8 tsp. nigella seeds
1⁄4 cup extra-virgin olive oil
1 large yellow onion, minced
3 cloves garlic, minced
2 Thai chiles, stemmed, seeded, and
minced
1 1" piece ginger, peeled and minced
1 1⁄2 lbs. collard greens, stemmed
and cut crosswise into 1⁄4"-wide
strips
Kosher salt and freshly ground black
pepper, to taste
White wine vinegar, to taste
Heat butter in a 6-qt. pot over medium heat. Add cardamom, fenugreek, and nigella and cook, stirring often, until fragrant, 1–2 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. 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, 50–55 minutes. Stir in vinegar and serve collards hot.
SERVES 4
 Recipe - Saveur.com){kind=link}
Hope you win the well deserved award. I had this dish at my Muslim wedding ceremony..then i said I divorce you, I divorce you, I divorce you!--well not that day!at an Ethiopian restaurant in Las Vegas in the 90's. I never forgot how delicious they were.