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.
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 cloves 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
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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.
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2
Add 4 cloves minced garlic cloves, 1 tsp grated fresh ginger, and 1 seeded, minced jalapeno pepper (or serrano). Cook for 2 minutes, stirring, until fragrant.
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3
Stir in 1/2 tsp ground turmeric and 1/4 tsp ground cardamom and cook 30 seconds.
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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.
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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.
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6
Taste and adjust seasoning before serving.