Gomen Wat (Collard Greens)

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1. 1Step 1: Heat the oil in a casserole over low heat. Peel and finely chop the onion and gently sauté in the oil until translucent (8-10 minutes). Meanwhile, pick the collard greens leaves and discard the core that remains. Tear the leaves off the tougher stems and finely slice the stems, adding them to the casserole as you go. Cut the leaves in half lengthwise and slice them into strips, setting them aside for later.
2. 2Step 2: Peel the garlic and ginger and add both to the jug of a blender along with around 50ml of water. Blend until smooth (alternatively finely grate both), then sauté with the onion and stems until the liquid has evaporated and the raw garlic scent has disappeared.
3. 3Step 3: Stir in the cumin, cloves and chili powder and allow them to heat through, then tip in the collard greens (you might need to do this in batches, allowing them to wilt slightly before adding more), salt and 100ml of water. Stir well to ensure that no spices are stuck to the bottom, then cover and cook for 25 minutes or until the greens are tender.
4. 4Step 4: Add the ground korarima (or cardamom) and continue cooking without a lid for 5 minutes more to evaporate any residue liquid. Turn off the heat and serve alongside Injera or rice.