Gomen Wat: Ethiopian Spiced Collards

• 3 tablespoons ghee or coconut oil
• 1 tablespoon black cardamom seeds
• 1 tablespoon ground allspice
• 1 tablespoon cumin seeds
• 1 medium sweet onion, chopped
• 3-4 cloves garlic, chopped finely
• 2 pounds collards, stemmed and chopped into long strips
• 1 tablespoon ground clove
• 1/2 teaspoon smoked paprika
• 1/8 teaspoon cayenne
• 1.5 cups water
• 1/4 cup rose or white wine vinegar
• salt and pepper to taste

1. In a medium pot, dry toast cardamom, allspice, and cumin for 2 minutes over low heat. Add ghee and fry 2 minutes more.
2. Add onion and garlic, cooking until soft and slightly translucent.
3. Add collards, clove, paprika, cayenne, and water and cook 40-55 minutes over medium heat, until most of the water has evaporated and the collards are completely soft.
4. Top with vinegar, salt and pepper to taste, and serve hot. Enjoy!

ghee, black cardamom seeds, ground allspice, cumin seeds, sweet onion, garlic, collards, ground clove, paprika, cayenne, water, white wine vinegar, salt

Taken from food52.com/recipes/26226-gomen-wat-ethiopian-spiced-collards (may not work)