Ethiopian-Inspired Okra Gomen
A unique blend of okra and collard greens seasoned with Niter Kibbeh and Berbere spices.
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Ingredients
- 1 lb Collard greens, stems removed and finely shredded
- 2 cups Fresh okra, sliced into 1/2 inch rounds
- 3 tbsp Niter Kibbeh (Ethiopian spiced clarified butter)
- 1 medium Red onion, finely diced
- 4 cloves Garlic, minced
- 1 tbsp Fresh ginger, grated
- 1 1/2 tbsp Berbere spice blend
- 1/2 cup Vegetable broth
- 1 tbsp Lemon juice
- 1 tsp Salt
Instructions
- 1
Melt the Niter Kibbeh in a large heavy-bottomed skillet or pot over medium heat.
- 2
Add the diced onions and sauté for 8-10 minutes until they are soft and starting to caramelize.
- 3
Stir in the garlic, ginger, and Berbere spice blend, toasting them for 2 minutes until highly fragrant.
- 4
Add the sliced okra to the pan and sauté for 5 minutes, allowing the edges to slightly brown and the slime to reduce.
- 5
Toss in the shredded collard greens and stir well to coat every leaf in the spiced butter and okra mixture.
- 6
Pour in the vegetable broth and salt, then cover the pot with a tight-fitting lid.
- 7
Reduce heat to low and simmer for 15-20 minutes, or until the greens are tender and the liquid has mostly evaporated.
- 8
Finish by stirring in the fresh lemon juice to brighten the flavors before serving hot with Injera.
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