Ethiopian-Style Collards

INGREDIENTS

• 3 pounds collard greens, washed and torn

• 6 cups water

• 3 tablespoons olive oil

• 1 onion, diced

• 8 cloves garlic, chopped

• 1 bell pepper, diced

• 3 tablespoons lemon juice

• 1 tablespoon salt

• 1 tablespoon ground turmeric

• 1 tablespoon paprika

• 1 tablespoon ground allspice

• 6 tablespoons fresh ginger root, minced

PREPARATION

Bring to a boil chopped collard greens in 6 cups of water and then reduce heat to low.

Cover for 20 minutes until collards are tender.

Heat olive oil and onions over medium heat until brown.

Stir in garlic, cooked collards and their liquid.

Simmer uncovered for about 10 to 15 minutes until liquid is almost evaporated.

Add green pepper slices, lemon juice and remaining spices. Cook for an additional 5 minutes.