Eritrean Hamli
A large pile of greens collapses into a concentrated, glossy side dish seasoned with onion and chile.
About this dish
Hamli is an Eritrean leafy-green preparation often made with collards, kale or similar sturdy greens. The method is straightforward: soften onion, add aromatics, then cook the greens until tender enough to scoop easily with injera.
Why this dish matters
Greens are an important part of Eritrean and Ethiopian tables, particularly alongside lentil and meat dishes. Household versions differ in chile, tomato and fat. This version keeps the seasoning restrained so the greens remain central.
The word hamli can refer broadly to greens; exact vegetables and seasoning vary by household.
Preparation notes
They cook more slowly than leaves.
The greens should be tender, not raw-crisp.
Heat levels vary widely.
Ingredients & detailed method
Ingredients
- 2 bunches collard greens or kale
- 2 tbsp oil
- 1 onion, sliced
- 3 garlic cloves, minced
- 1 jalapeño, sliced
- 1/2 tsp salt
- 1/3 cup water
Method
- 1.Wash greens thoroughly, remove thick stems and slice leaves.
- 2.Cook onion in oil until soft and lightly golden.
- 3.Add garlic and chile for 30 seconds.
- 4.Add greens, salt and water; cover 8 minutes.
- 5.Uncover and cook 10–15 minutes, stirring.
- 6.Checkpoint: leaves should be tender and glossy with little free water.
- 7.Adjust salt and serve warm with injera.