Gomen Wat

Rinse the collard greens, cut out the thick stems and slice the leaves into strips about 1.25 cm wide. Blend the onion, garlic and ginger in a food processor until smooth.

In a large heavy-bottomed skillet or pot, melt the niter kibbeh over medium heat. Add the onion-garlic-ginger paste and cook for 10–15 minutes, stirring occasionally, until it darkens slightly and thickens.

Add half of the collard greens, 120 ml water, half of the salt, the cumin and the nutmeg. Stir for 3–5 minutes until the leaves wilt, then add the remaining greens.

Add the black pepper and the remaining salt, cover with a lid and braise over low heat for 20 minutes. If the greens dry out or start sticking, add a little of the reserved 120 ml water.

Remove the lid, reduce the heat to as low as possible and continue braising for another 30–40 minutes, stirring occasionally, until the greens are very tender and most of the liquid has evaporated.

Add the finely chopped jalapeño, stir through and heat for 5 minutes. Taste and adjust the salt and black pepper as needed; serve the gomen wat hot.