Gomen Wat (Ethiopian Collard Greens)

1 lb. collard greens
4 - Anaheim chiles, cut in strips
2 C water
1 - clove garlic, pressed
0 - olive oil
0 - salt to taste

Wash collard greens, boil in medium pan until soft. Remove from heat, drain, and cut into small pieces. Set aside.

Wash green peppers, remove seeds, slice lengthwise and set aside.

Sauté garlic in oil, add chiles, collard greens, spices, and water, and cook until the water is mostly evaporated.

Serve either hot or cold.

From some website
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