Ethiopian habesha gomen is basically like any other sauteed greens. If you want to make them a little more Ethiopian, you can always add a sprinkle of berbere, even though I never really saw it done in Ethiopia.
If you've got other greens—such as spinach, kale, chard, or mustard greens—you can also use those for this recipe, but cooking times will vary, depending the toughness of your greens.
Prep time: 1/4 cocktail
1.5 TBSP oil
¼ cup minced onion
4 cloves minced garlic
2 hot chilies, chopped finely (optional)
1 bunch of collard greens, spine removed and chopped pretty well
1.5 TBSP soy sauce
Ground black pepper to taste
In frying pan, heat oil over medium high heat. Add onion and garlic and sauté for a minute or two. Add greens and sauté for 90 seconds, stirring frequently.
Add soy sauce, black pepper, and a couple tablespoons of water. Reduce heat to medium and stir occasionally until greens reach desired, about 5 minutes. Add additional splashes of water if it cooks off completely.