These braised greens take inspiration from gomen wat, an Ethiopian stew of collard greens with alliums, ginger, fresh chilies and spices. We put ginger on repeat, using a good measure in the braise and adding more at the end for a fresh infusion of bright, peppery-sweet flavor. We start by browning a generous amount of onions, then along with the ginger, add berbere, an Ethiopian seasoning blend that combines chili heat with aromatics and warm spices. (If berbere is not available, equal parts ground coriander and smoked paprika work nicely.) Serve with rice.