Hamli (Sautéed Collard Greens)
A simple yet flavorful Eritrean dish of sautéed collard greens, seasoned with garlic, onions, and a hint of ginger. Hamli is a staple vegetarian side dish often served with injera.
🧂 Ingredients
- 1 large bunch Collard greens(about 1 lb, tough stems removed, leaves thinly sliced)
- 2 tbsp Olive oil
- 1 medium Onion(finely chopped)
- 3 cloves Garlic(minced)
- 1/2 inch Ginger(fresh, grated)
- 1 medium Tomatoes(diced)
- 2 tbsp Cilantro(chopped)
- 2 tbsp Parsley(chopped)
- to taste Salt
- to taste Black pepper
👨‍🍳 Instructions
- 1
Wash the sliced collard greens thoroughly. You can also steam them for 5-10 minutes until slightly tender, then drain well.
- 2
Heat olive oil in a large skillet or pot over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
- 3
Add the minced garlic and grated ginger, and cook for another minute until fragrant.
- 4
Add the diced tomatoes to the skillet and cook for 2-3 minutes until they begin to soften.
- 5
Add the sliced collard greens to the skillet. Season with salt and black pepper. Stir well to combine with the other ingredients.
- 6
Cover the skillet and cook over medium-low heat for 10-15 minutes, or until the collard greens are tender. Stir occasionally.
- 7
Stir in the chopped cilantro and parsley just before serving. Serve hot as a side dish with injera.
đź’ˇ Pro Tips
- âś“For easier slicing, stack the collard green leaves and roll them tightly before cutting.
- âś“If collard greens are tough, steaming them first will ensure tenderness.
- âś“Feel free to add a pinch of chili flakes for a slight kick.
🔄 Variations
- Substitute kale or Swiss chard for collard greens.
- Add a splash of lemon juice at the end for brightness.