Smoky Ethiopian Greens
Gomen prepared with smoked paprika to mimic the depth of traditional clay pot cooking.
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Ingredients
- 2 pounds Collard greens, stems removed and finely chopped
- 3 tablespoons Olive oil
- 1 large Red onion, finely diced
- 4 cloves Garlic, minced
- 1 tablespoon Fresh ginger, grated
- 1 1/2 teaspoons Smoked paprika
- 1/2 teaspoon Ground turmeric
- 1/2 cup Vegetable broth
- 1 tablespoon Lemon juice
- 1 teaspoon Salt
Instructions
- 1
Wash the collard greens thoroughly and chop them into very thin ribbons.
- 2
Heat the olive oil in a large pot or Dutch oven over medium heat.
- 3
Add the diced onions and sauté for 8-10 minutes until they are soft and translucent.
- 4
Stir in the minced garlic, grated ginger, smoked paprika, and turmeric, cooking for 2 minutes until fragrant.
- 5
Add the chopped collard greens in batches, stirring until they begin to wilt.
- 6
Pour in the vegetable broth and salt, then cover the pot with a tight-fitting lid.
- 7
Reduce the heat to low and simmer for 20-25 minutes until the greens are very tender.
- 8
Stir in the lemon juice just before serving to brighten the smoky flavors.
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