Time: about 45 minutes

Ingredients

• 3 small bunches of collard greens, chopped
• 1/3 cup minced red onion
• 1 roma tomato
• 1 tablespoon garlic, chopped
• 3 tablespoons olive oil
• 1 jalapeño
• 1/2 teaspoon koreima (ground black cardamom)

Directions

1. Chop and measure everything
2. Put the onions and tomato in a pan and cook for five minutes, stir occasionally
3. Add oil and garlic and cook for 2 minutes
4. Stir in the collard greens adn cook for 35 minutes
5. Add jalapeños, koreima, and salt. Continue cooking for another 10 minutes

#Source Eleni's Kitchen cooking class