Traditional Ethiopian Gomen
Classic slow-simmered collard greens with garlic, ginger, and spiced clarified butter.
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Ingredients
- 2 pounds Collard greens, stems removed and finely chopped
- 1/4 cup Niter Kibbeh (Ethiopian spiced clarified butter)
- 1 large Red onion, finely diced
- 4 cloves Garlic, minced
- 1 tablespoon Fresh ginger, grated
- 2 whole Green chili peppers (like Jalapeño), sliced
- 1/2 cup Water
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1/4 teaspoon Cardamom powder(optional)
Instructions
- 1
Wash the collard greens thoroughly, remove the tough center ribs, and chop the leaves into very fine ribbons.
- 2
In a large heavy-bottomed pot or Dutch oven, melt the Niter Kibbeh over medium heat.
- 3
Add the diced onions to the pot and sauté for about 8-10 minutes until they are soft and translucent, but not browned.
- 4
Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
- 5
Add the chopped collard greens in batches, stirring after each addition to coat the leaves in the spiced butter.
- 6
Pour in the water, salt, and pepper, then reduce the heat to low and cover the pot with a tight-fitting lid.
- 7
Simmer the greens for 40-50 minutes, stirring occasionally, until the greens are very tender and the flavors have melded.
- 8
Stir in the sliced green chilies and optional cardamom during the last 5 minutes of cooking, then serve warm with Injera.
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