Gomen Wat

Place chopped collard greens in a pot with 2 cups of water. Bring to a boil then reduce heat to low. Cover and simmer until collards are tender about 20 minutes. Drain but reserve the cooking water. Set aside.

Heat 1 tablespoon olive oil in a pot over medium heat. Stir in onions and cook until just beginning to brown about 10 minutes. Stir in garlic and cook for 1 minute. Add the cooked collards 1 tablespoon olive oil and the reserved cooking water. Simmer uncovered over medium-high heat until liquid is nearly evaporated 10 to 15 minutes.

Add the green pepper slices lemon juice salt turmeric paprika allspice and ginger root. Cook until peppers are soft about 5 minutes.