Sides
Hamli
The Quirky Foodster Team
Ingredients
- 500 g (1 lb 2 oz) Collard greens, stems removed and chopped
- 1 small Red onion, sliced
- 3 Garlic cloves, minced
- 1 tsp Fresh ginger, minced
- 30 ml (2 tbsp) Vegetable oil
- 100 ml (1/3 cup) Water
- 3/4 tsp Salt
Method
- Heat the oil in a large frying pan and sauté the onion until softened, about 5 minutes.
- Add the garlic and ginger and cook for 1 minute until fragrant.
- Add the chopped collard greens in batches, stirring to wilt them down.
- Pour in the water, cover, and cook for 10–12 minutes, stirring occasionally, until tender.
- Season with salt and serve warm.
Introduction: Hamli is a simple, nourishing side of collard greens sautéed with garlic and ginger, commonly served alongside heavier stews as part of a shared injera platter, adding colour, iron and freshness to the meal.
Cultural Background: Hamli is a simple, nourishing side of collard greens sautéed with garlic and ginger, commonly served alongside heavier stews as part of a shared injera platter, adding colour, iron and freshness to the meal.
Storage: Refrigerate for up to 3 days.
Reheating: Reheat gently in a covered pan with a splash of water.
Tips: Slice the collard greens into thin ribbons so they cook quickly and evenly. Don’t overcook — the greens should stay vibrant rather than turning grey.
Variations: Add a diced tomato for extra body. Finish with a squeeze of lemon for brightness. Naturally vegan. Desserts
Nutrition: Calories: 95 kcal · Protein: 3 g · Carbs: 9 g · Fat: 6 g · Fiber: 4 g
FAQs:
Q: Can I use kale instead of collard greens?
A: Yes, kale or Swiss chard both work well as substitutes, adjusting cooking time slightly for tenderness.
Q: Is this dish very spicy?
A: No — hamli is intentionally mild, relying on garlic and ginger rather than berbere.
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