Ye'abesha Gomen with Chicken (Collard Greens and Chicken Stew)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 500 g boneless skinless chicken thighs
- 400 g curly kale
- 1 red onion
- 3 garlic cloves
- 10 g fresh ginger
- 1 fresh green chilli
- 3 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 345 kcal
- Protein
- 28.1 g
- Carbohydrate
- 7.8 g
- of which sugars
- 3.4 g
- Fat
- 21.1 g
- of which saturates
- 3.8 g
- Fibre
- 4.4 g
- Salt
- 0.37 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Dice the chicken thighs. Peel and chop the onion.
- 2
Fry the onion in the vegetable oil for 6 minutes until softened.
- 3
Add the chicken and cook for 8 minutes, stirring, until no pink remains.
- 4
Stir in the garlic, ginger and chilli and cook for 2 minutes.
- 5
Strip the kale from any tough stalks, shred, then add to the pan with a splash of water.
- 6
Cover and cook for 12 minutes, stirring occasionally, until the kale is wilted and tender.
- 7
Serve with flatbreads.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.