Ethiopian Spiced Greens (Ye'abesha Gomen)

The second of the Ethiopian dishes I was served up on a wonderful Ethiopian platter from the @ethiopiques stall at The South Bank Centre.  This dish may not look that exciting, but boy was it tasty.

300g shredded chard, spinach, or kale
1 tbsp sunflower oil
l tsp ginger, finely chopped
1 tsp garlic, finely chopped
1 large onion, diced
1 tsp smoked paprika
½ tsp ground cardamom
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp hot chilli flakes
Juice of 1 lemon

Gently fry the onion in the oil in a sauté pan over a medium heat.  When it starts to brown, stir in the garlic and ginger, and all the spices.  About one minute later, once you can smell the hot spices and garlic, and the greens and lemon juice.

Cover and cook gently for 7-10 minutes until the greens are tender.  Add a little hot water if you want a less dry consistency, and season.

Serve as a vegetable accompaniment to Shiro (Chickpea Stew)

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I am in the process of identifying the other dishes on this platter.

So far I have identified;
Yesemir Wot - Ethiopian Lentil Stew
Ethiopian Split Pea stew - Kik Alicha
Misir Alicha - Green lentils with Turmeric Sauce
Shiro - Ethiopian Chickpea Stew
Firfir
Ye'abesha Gomen (Ethiopian Collard Greens)
Ethiopian Cabbage
Injera
Ethiopian Tomato Salad