Can I make this recipe vegan?
Yes, this recipe is naturally vegan as written, assuming your berbere spice blend does not contain any animal products.
DINNER
Eritrean Hamli: Spiced Collard Greens with Injera
Experience the rich flavors of Eritrea with this authentic Hamli recipe. Tender collard greens are slow-simmered with fragrant berbere spice, creating a deeply satisfying and comforting side dish. Traditionally served with spongy injera bread, this dish is a cornerstone of Eritrean cuisine, perfect for a wholesome and flavorful meal.
HOW TO MAKE IT
Let's cook.
01
Heat 1/4 cup vegetable oil in a large pot or Dutch oven over medium heat. Add 1/2 cup finely chopped red onion and sauté for 5-7 minutes, until softened and translucent.
02
Add 2 minced garlic cloves and 1 tablespoon berbere spice blend to the pot. Cook for 1-2 minutes, stirring constantly, until fragrant.
03
Add 2 pounds chopped collard greens to the pot. Stir well to coat the greens with the onion and spice mixture. The pot will be very full, but the greens will wilt down.
04
Pour in 1/2 cup water and add 1/2 teaspoon salt. Bring the mixture to a simmer, then reduce heat to low, cover the pot, and cook for 25-30 minutes, stirring occasionally, until the collard greens are tender.
05
Taste and adjust salt if necessary. Serve the Eritrean Hamli hot with fresh injera for scooping.
About This Recipe
Experience the rich flavors of Eritrea with this authentic Hamli recipe. Tender collard greens are slow-simmered with fragrant berbere spice, creating a deeply satisfying and comforting side dish. Traditionally served with spongy injera bread, this dish is a cornerstone of Eritrean cuisine, perfect for a wholesome and flavorful meal.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For a richer flavor, you can add a pinch of fenugreek powder along with the berbere spice. If you prefer a spicier dish, increase the amount of berbere or add a finely chopped fresh green chili with the garlic.
Easy Substitutions
If collard greens are unavailable, kale or mustard greens can be used as a substitute, though the cooking time may vary slightly. For a vegetarian option, ensure your berbere blend does not contain any animal products. Injera can be substituted with a soft flatbread like chapati or pita if unavailable, though the texture will be different.
Storage & Reheating
Store leftover Hamli in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water if needed to prevent drying out.
Serving Suggestions
Serve Eritrean Hamli as a main vegetarian dish with extra injera. It also pairs wonderfully as a side dish with Eritrean stews like Tsebhi Dorho (chicken stew) or Zigni (beef stew). For a complete meal, offer a side of lentils or a simple tomato salad. A dollop of plain yogurt can provide a cooling contrast to the berbere spice.
Common Mistakes
Overcooking the garlic: Adding garlic too early or cooking it too long can make it bitter. Add it after the onion is softened and cook only until fragrant. Not washing collard greens thoroughly: Collard greens can hold a lot of grit. Wash them multiple times in cold water. Not simmering long enough: Collard greens need time to become tender. Don't rush the simmering process, or they will be tough. Using too much water: Collard greens release their own moisture. Too much added water will result in a watery dish. Start with the recommended amount and add more only if necessary.
Frequently Asked Questions
What is injera?
Injera is a spongy, sourdough-risen flatbread with a unique slightly sour taste, traditionally made from teff flour. It's a staple in Eritrean and Ethiopian cuisine, used to scoop up food.
Can I freeze Hamli?
Yes, Hamli freezes well. Allow it to cool completely, then transfer to an airtight, freezer-safe container. It can be frozen for up to 2-3 months. Thaw in the refrigerator overnight and reheat gently.
MORE TO KNOW
Berbere is a cornerstone spice blend in Eritrean and Ethiopian cuisine, known for its complex flavor profile that includes chili peppers, garlic, ginger, basil, korarima, rue, ajwain, and fenugreek. Its depth is crucial to the authentic taste of Hamli. When preparing collard greens, ensure thorough washing to remove any grit and remove the tough central stems for a more tender final product. The long, slow simmer is key to breaking down the fibrous greens into a silky, flavorful dish.
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