Gomen Wot (Ethiopian Collard Greens)

These fragrant collards go really well with Yemisir Kik Wot (Ethiopian red lentils). 

INGREDIENTS:

• 4 tbsp. unsalted butter
• ⅛ tsp. black cardamom seeds
• ⅛ tsp. ground fenugreek
• ⅛ tsp. nigella seeds
• ¼ cup extra-virgin olive oil
• 1 large yellow onion, minced
• 3 cloves garlic, minced
• 2 Thai chiles, stemmed, seeded, and minced (or hot pepper flakes)
• 1 1" piece ginger, peeled and minced
• 1½ lbs. collard greens, stemmed and cut crosswise into ¼"-wide strips
• Kosher salt and freshly ground black pepper, to taste
• 1 1/3 cups of hot water (or more as needed)
• White wine vinegar, to taste

DIRECTIONS:

1. Heat butter in a 6-qt. pot over medium heat.
2. Add cardamom, fenugreek, and nigella and cook, stirring often, until fragrant, 1–2 minutes.
3. Increase heat to medium-high and add oil; add onions and cook, stirring often, until browned, 10 minutes.
4. Add garlic, chiles, and ginger and cook, stirring often, until soft and fragrant, 3 minutes.
5. Add collards, 1⅓ cups water, and salt and pepper; cover and bring to a boil.
6. Reduce heat to low and cook, stirring occasionally, until collards are tender, 50–55 minutes.
7. Peek every now and then and add more hot water if needed.
8. Stir in vinegar and serve collards hot.