Ethiopian Gomen (Collard Greens)
A traditional, savory Ethiopian side dish of slow-simmered collard greens infused with garlic, ginger, and aromatic spices.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 2 pounds Collard greens, stems removed and finely chopped
- 3 tablespoons Niter Kibbeh (Ethiopian spiced clarified butter) or Olive Oil
- 1 medium Red onion, finely minced
- 4 cloves Garlic, minced
- 1 tablespoon Fresh ginger, grated
- 2 whole Green chilies (like Jalapeño), sliced
- 1/2 teaspoon Ground cumin
- 1/4 teaspoon Ground cardamom
- 1/2 cup Water or vegetable broth
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1 teaspoon Lemon juice(optional)
Instructions
- 1
Wash the collard greens thoroughly, remove the tough central ribs, and chop the leaves into very fine ribbons.
- 2
In a large pot or skillet, melt the Niter Kibbeh or heat the olive oil over medium heat.
- 3
Add the minced onions and sauté for about 8-10 minutes until they are soft and translucent, but not browned.
- 4
Stir in the minced garlic, grated ginger, and sliced green chilies, cooking for another 2 minutes until fragrant.
- 5
Add the chopped collard greens to the pot in batches, stirring until they begin to wilt.
- 6
Season with cumin, cardamom, salt, and pepper, then pour in the water or broth.
- 7
Cover the pot and reduce heat to low; simmer for 20-30 minutes until the greens are very tender and the liquid has mostly evaporated.
- 8
Finish with a squeeze of lemon juice if desired and serve warm with Injera bread.
Nutrition per Serving
145
Calories
4g
Protein
12g
Carbs
10g
Fat
6g
Fiber
2g
Sugar
580mg
Sodium
Ratings & Reviews
No ratings yet
