Time 1 hour
Yields Serves 4 (Makes about 2 cups gomen)
(Glenn Koenig/Los Angeles Times)

Peel the leaves of the collard greens from the stems, discarding the stem. Coarsely chop the greens into small pieces. Place the leaves in a large pot of boiling water and boil them until tender, about 30 minutes. Remove from heat and drain the leaves, saving about 2 cups of the boiling water to use later in the recipe.


In a large, heavy-bottom saucepan heated over medium-high heat, add the olive oil, then the onions and garlic. Cook, stirring frequently, until the onions glisten, 5 to 6 minutes. Stir in the ginger and cook for 1 more minute to marry the flavors.


Stir in the greens and add enough water just to cover the greens (you may not use all of the reserved water; if you do, add additional water as necessary). Taste, and add one-half teaspoon of salt, or to taste. Cook over medium heat, stirring frequently, until the greens are very tender and most of the water has evaporated, about 20 minutes. Taste and season again if desired. This makes a scant 2 cups gomen.

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