Chefs' Recipes

Hamli (Ethiopian braised greens) by Saba's Ethiopian Restaurant

A quick and simple braise in celebration of Chinese broccoli.

By Saba Alemayoh
  • 15 mins preparation
  • 20 mins cooking
  • Serves 4
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"This is a winter staple in Ethiopia," says Saba Alemayoh, owner of the now-closed Saba's Ethiopian Restaurant in Melbourne. "Hamli is a green vegetable that grows all over the countryside come winter time. It's called Chinese broccoli in Australia."


  • 2 bunches gai lan (Chinese broccoli), or other leafy green, such as silverbeet
  • ½ onion, finely chopped
  • 3 tsp sunflower oil
  • 1 garlic clove, minced
  • 1 long green chilli, stem trimmed, halved lengthways


  • 1
    Wash broccoli (or silverbeet), cut leaves from stems and chop off the stalk ends. Thinly slice the stalks, quartering the thicker stems, and coarsely chop the leaves, keeping the stalks and leaves separate.
  • 2
    Heat oil in a deep frying pan over medium heat. Sauté onion, stirring until tender (5-6 minutes). Add garlic, stir until softened (1 minute), then add the broccoli stalks and cook, stirring occasionally, until they begin to soften (4-6 minutes). Add the leaves, green chilli and salt to taste, stir until tender (3-4 minutes), then serve.