Spicy Berbere Gomen
Collard greens infused with a bold Ethiopian berbere spice blend for a fiery kick.
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Ingredients
- 2 large bunches Collard greens, stems removed and finely chopped
- 1/4 cup Niter Kibbeh (Ethiopian spiced clarified butter) or Oil
- 1 large Red onion, finely diced
- 2 tablespoons Berbere spice blend
- 4 cloves Garlic, minced
- 1 tablespoon Fresh ginger, grated
- 1/2 cup Vegetable broth or water
- 1 tablespoon Tomato paste
- 1 teaspoon Salt(optional)
- 1 tablespoon Lemon juice
Instructions
- 1
In a large heavy-bottomed pot or dutch oven, melt the Niter Kibbeh over medium heat.
- 2
Add the diced onions and sauté for 8-10 minutes until they are soft and starting to turn golden brown.
- 3
Stir in the garlic, ginger, and berbere spice blend, toasting the spices for 2 minutes until very fragrant.
- 4
Add the tomato paste and stir constantly for 1 minute to incorporate it into the spice base.
- 5
Gradually add the chopped collard greens in batches, tossing them with the spice mixture until they begin to wilt.
- 6
Pour in the vegetable broth, cover the pot with a tight-fitting lid, and reduce heat to low.
- 7
Simmer for 25-30 minutes, stirring occasionally, until the greens are tender and the liquid has mostly evaporated.
- 8
Finish by stirring in the lemon juice and adjusting salt to taste before serving with warm injera.
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