Ye'abesha Gomen (African Collard Greens)

Serves 4

The arrival of winter means fewer varieties of local produce. Luckily, fresh greens such as collards, kale and chard can be found just about anywhere, at any time of year. Give your winter greens an extra kick with this simple recipe.

• 1 lb. collard greens (or other sturdy greens)
• 1 cup water
• 3 Tbsp. olive oil
• 1 cup chopped red onions
• 1/2 tsp. minced garlic
• 1/4 tsp. minced fresh ginger
• 1 tsp. dried red chili flakes

Wash greens and remove and thick stems. Put greens in heavy saucepan with 1 cup water and cook, covered, until greens are tender, 15-20 minutes. Drain the greens, reserving the liquid, and chop roughly.

Heat oil in a heavy skillet and cook onions until lightly browned. Add garlic, ginger and red chili flakes and cook briefly until fragrant. Add greens and cook 3-5 minutes to blend flavors. If pan seems too dry, add some of reserved liquid. If too wet, increase cooking time until liquid has evaporated.

Recipe courtesy of the Davis Food Co-op