Gomen (Ethiopian Collard Greens)

Name: Gomen (Ethiopian Collard Greens)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Ethiopian
Ingredients: 2 lbs collard greens, stems removed, thinly sliced; 2 tbsp vegan butter (or coconut oil for fully vegan niter kibbeh); 1 yellow onion, finely chopped; 4 garlic cloves, minced; 1 tsp fresh ginger, grated; 1 jalapeno pepper (or serrano), seeded, minced; 1/2 tsp ground turmeric; 1/4 tsp ground cardamom; 1/2 cup low-sodium vegetable broth; 1/2 tsp kosher salt; 1/4 tsp black pepper, freshly ground

Tender collard greens slowly braised in spiced niter kibbeh with garlic, ginger, and onion in the Ethiopian tradition, resulting in a savory, silky side that pairs perfectly with injera.

45 minEasyServes 4150 cal/serving

EthiopianSideStovetopVeganVegetarianLow CarbGluten-FreeNut-FreeSoy-FreeEgg-FreeLow-SodiumCorn-Free

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Ingredients

2 lbs collard greens, stems removed, thinly sliced
2 tbsp vegan butter (or coconut oil for fully vegan niter kibbeh)
1 yellow onion, finely chopped
4 garlic cloves, minced
1 tsp fresh ginger, grated
1 jalapeno pepper (or serrano), seeded, minced
1/2 tsp ground turmeric
1/4 tsp ground cardamom
1/2 cup low-sodium vegetable broth
1/2 tsp kosher salt
1/4 tsp black pepper, freshly ground

Instructions

1

Heat 2 tbsp vegan butter (or coconut oil for fully vegan niter kibbeh) in a large skillet or pot over medium heat. Add 1 finely chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 6 minutes.
2

Add 4 minced garlic cloves, 1 tsp grated fresh ginger, and 1 seeded, minced jalapeno pepper (or serrano). Cook for 2 minutes, stirring, until fragrant.
3

Stir in 1/2 tsp ground turmeric and 1/4 tsp ground cardamom and cook 30 seconds.
4

Add 2 lbs stems removed, thinly sliced collard greens in large handfuls, tossing with tongs to coat in the aromatics. Each handful will wilt within about a minute.
5

Pour in 1/2 cup low-sodium vegetable broth, season with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper, stir to combine, and reduce heat to medium-low. Cover and cook, stirring occasionally, until the collards are very tender, about 20 minutes.
6

Taste and adjust seasoning before serving.

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Questions

What is Gomen (Ethiopian Collard Greens)?

Tender collard greens slowly braised in spiced niter kibbeh with garlic, ginger, and onion in the Ethiopian tradition, resulting in a savory, silky side that pairs perfectly with injera. This reference files it under Ethiopian side: made on the stovetop, rated easy and about 45 minutes start to finish.

How do I know when Gomen (Ethiopian Collard Greens) is done?

Go by the cues in the method rather than the clock. Step 5: cook until the collards are very tender.

How hot is Gomen (Ethiopian Collard Greens)?

Moderately. The heat in Gomen (Ethiopian Collard Greens) comes from 1 jalapeno pepper (or serrano), seeded, minced. For a milder plate, remove the seeds and ribs from the jalapeno, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

How many calories are in Gomen (Ethiopian Collard Greens)?

One serving (the recipe makes 4) is about 150 calories, with 6 g protein, 10 g carbohydrate and 7 g fat, plus 2 g fiber and 280 mg sodium. The figures are estimates computed from the ingredient list.

How long does Gomen (Ethiopian Collard Greens) keep?

Refrigerate what is left of Gomen (Ethiopian Collard Greens) within two hours and eat it within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

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