Ethiopian Collards (Gomen)
From Red Fire Chef Ona Lindauer, 2010 
1-2 bunches collard greens, chopped
1 cup red onions
4 medium green peppers, sliced in strips (Anaheim chilis good for extra kick)
2 cups water
1/2 tsp. minced garlic
oil
salt to taste
Simmer greens in 1 cup water until tender. In a skillet, heat the oil and fry the onions until browned. Add garlic and greens and the other cup of water and simmer until water evaporates. Add chiles and cook 5 more minutes. Salt and pepper to taste.