The abundant use of leafy greens is one of the hallmarks of the food of the African continent in general. Here, the familiar collard green, which has become emblematic of African-American cooking, is given an Ethiopian twist in a dish that can be served either warm or at room temperature.

　　

Ingredients

Makes 4 to 6 servings

　　1 pound collard greens

　　2 cups water

　　3 tablespoons olive oil

　　1 cup chopped red onions

　　1/2 teaspoon minced garlic

　　1/4 teaspoon minced fresh ginger

　　Salt, to taste

　　3 medium Anaheim chiles, cut into thin strips

　　

Step 1

Wash the greens thoroughly. Remove any discolored spots and cut out any thick woody stems. Place the greens in a heavy saucepan with 1 cup of the water, cover, and bring to a boil. Lower the heat and cook for 20 minutes, or until the greens are tender. When ready, drain the greens, reserving the liquid, and cut them into small pieces.

　　

Step 2

In a heavy skillet, heat the oil and cook the onions until they are lightly browned. Add the greens, the reserved and remaining 1 cup water, the garlic, and the ginger and cook, uncovered, until almost dry. Add the chiles and cook for an additional 5 minutes. Serve either warm or at room temperature

　　Reprinted with permission from The Africa Cookbook by Jessica B. Harris. © 1998 Simon & Schuster, Inc.Buy the full book from Amazon.