Eritrean Hamli
Leafy greens cook down with softened onion, garlic, tomato and fresh chile into a silky Eritrean side for sharing with injera.
About this dish
Hamli means greens and can describe both the ingredient and a family of cooked-green preparations in Eritrean kitchens. Spinach cooks quickly and becomes very soft; collards, chard or kale take longer and retain more structure.
This version uses collards because they are widely available in the United States, with spinach offered as a faster alternative. Onion, garlic, tomato and fresh chile build a savory base without obscuring the greens.
Why this dish matters
Greens are one element of the varied stews, legumes and vegetables arranged on injera. Their slight bitterness and soft texture balance richer meat dishes and concentrated lentil or chickpea stews.
Hawa Hassan's In Bibi's Kitchen centers East African grandmothers and everyday home cooking; its Eritrean material documents hamli as practical food rather than a restaurant showpiece. That household context is more useful here than claiming a single definitive formula.
Hamli is a broad term, and the green, fat, tomato, chile and cooking time vary. This is a collard-green adaptation; use the texture checkpoints rather than treating the substitution as universal.
Preparation notes
Strip thick collard stems; thin chard or spinach stems can remain.
A soft, lightly golden base supplies sweetness without added sugar.
The greens should be glossy and tender with only a spoonful of concentrated liquid.
Ingredients & detailed method
Ingredients
- 2 large bunches collard greens (about 2 pounds), or 24 ounces mature spinach
- 2 tablespoons neutral oil or olive oil
- 1 large yellow onion, finely chopped
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 small jalapeño or serrano chile, thinly sliced
- 3/4 teaspoon fine salt, plus more to taste
- 2/3 cup water, plus more as needed
- Injera, for serving
Method
- 1.Fill a sink or large bowl with cool water. Swish the greens thoroughly, lift them out, and repeat until no grit remains.
- 2.Strip away thick collard stems and stack the leaves. Roll and slice them into 1/2-inch ribbons. If using spinach, roughly chop it and shorten the covered cooking time below.
- 3.Warm the oil in a wide pot over medium heat. Add the onion and a pinch of the salt; cook 8–10 minutes, stirring often, until soft and lightly golden.
- 4.Add the garlic and tomato paste. Cook for 2 minutes, stirring across the bottom, until the paste darkens slightly and the garlic loses its raw aroma.
- 5.Add the chile, sliced greens, remaining salt and water. Turn the greens with tongs until coated; they may fill the pot at first.
- 6.Cover, lower the heat to medium-low and cook collards for 10 minutes (spinach for 3–4), until wilted enough to stir easily.
- 7.Uncover and simmer 10–18 minutes for collards, stirring every few minutes. Add water 2 tablespoons at a time only if the pan becomes dry before the leaves are tender.
- 8.Checkpoint: a collard ribbon should bite through without toughness, and the pot should hold tender, glossy greens with very little free water. Spinach will be softer and finish sooner.
- 9.Taste for salt and chile. Rest off heat for 5 minutes so the cooking liquid settles into the greens.
- 10.Serve warm with injera alongside lentils, chickpeas or a richer stew.
Hamli questions
What is hamli?
Hamli means greens and can refer to Eritrean cooked-green preparations made with spinach, collards, chard or other available leafy greens.
What is the difference between hamli and zebhi hamli?
Hamli is a broad name for greens. Zebhi hamli identifies a more specifically stewed preparation; Fringe Table keeps a separate spinach-focused zebhi hamli recipe and this flexible collard-green adaptation.
What do you serve with hamli?
Serve hamli on injera beside lentils, chickpeas, shiro or a richer stew. Its tender texture and slight bitterness balance concentrated sauces.