Ye'Abesha Gomen (Collard Greens)

• 1 lb collard greens
• 2 cups water
• 3 tablespoons olive oil
• 1 cup red onion, chopped
• 1/2 teaspoon garlic, minced
• 1/4 teaspoon fresh ginger, minced
• salt, to taste
• 3 medium anaheim chilies, cut into thin strips

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.
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.

collard greens, water, olive oil, red onion, garlic, fresh ginger, salt, anaheim chilies

Taken from www.food.com/recipe/yeabesha-gomen-collard-greens-456091 (may not work)