Gomen Garlic Braised Chard

Wash the chard thoroughly under cool running water. Strip the leaves from the stems and roughly chop the stems. Roll the leaves into tight bundles and cut across into 2-inch strips. Set aside.

Peel and mince the garlic cloves. Dice the yellow onion into small pieces. Halve the lemon and juice it, reserving the seeds.

Halve the lemon and juice it, discarding the seeds.

Melt the butter in a large stockpot or deep skillet over medium heat. Add the diced onion with a pinch of salt and cook, stirring occasionally, for 5 to 7 minutes until softened and translucent.

Add the minced garlic, paprika, cumin, and cayenne to the pot. Stir constantly for 1 minute until the spices are fragrant and the garlic just begins to turn golden.

Add the chard stems first to the pot and stir to coat them in the spiced butter. Cook for 3 minutes to begin softening them.

Add the chopped chard leaves in large handfuls, stirring each addition until they wilt down enough to fit in the pot. Pour in 1/4 cup water, cover tightly, and reduce heat to low.

Braise for 15 to 18 minutes, stirring occasionally, until the chard is completely tender and the flavors have melded together.

Uncover the pot and raise heat to medium. Cook off any excess liquid, about 2 minutes, stirring often.

Remove from heat and stir in the fresh lemon juice. Taste and adjust salt and black pepper as needed.

Serve warm in a communal bowl, torn injera alongside for scooping.