Yield: 6 Servings
|1 pounds||Collard greens|
|1 cup||Red onions|
|4 mediums||Green (hot) peppers; slice in strips|
|½ teaspoon||Garlic; peeled and chopped|
|16 ounces||Butter or oil|
|\N \N||Salt; to taste|
Wash collard greens, boil in medium pan until soft. Remove from heat, drain and cut into small pieces. Set aside. Wash peppers, remove seeds, slice lengthwise and set aside.
In a pan, cook onions over a low heat until brown adding a little water to prevent sticking and burning. Add collard greens and cook until water disappears. Add all the spices and stir gently. One at a time, add the green pepper slices about 10 minutes before removing from the fire. Serve hot or cold. Gomen is usually served with other foods. It may be served hot or cold. This recipe serves 6.
Posted to recipelu-digest by "Valerie Whittle" <catspaw@...> on Feb 27, 1998