Eritrean Buttery Greens (Hamly)

This way of serving greens has a rich, smooth, buttery taste. Traditionally this is eaten scooped up with Injera, the African flat sourdough flatbread, but it works equally well with rice.

I have made this recipe mildly spiced. You can add cayenne or other hot red pepper to make it as spicy as you want; the other spices work well that way.

1 large bunch collards or mustard greens, chopped, large stems removed
1 cup water
1/2 tsp salt or to taste

2 tbsp sesame oil and 1-2 tsp butter
1-2 large cloves garlic, diced
1 tbsp ginger, diced, or 1 tsp dried ginger
1/2 onion, diced
1 red bell pepper, diced
1 tsp ground coriander
1 tsp ground fenugreek
1/2 tsp salt or to taste

Cook the greens in boiling salted water until tender, around 15-30 minutes. Drain.

Separately saute the garlic, onion and other vegetables and spices in the oil and butter mix. When the onions and bell peppers are soft, add the cooked drained greens. Stir, adjust seasonings, serve.

Variation - Add chopped mushrooms in with the sauteed vegetables.

Low Budget Vegetarian - Recipes

Eritrean Buttery Greens (Hamly)