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

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.

Questions

How long does Gomen (Ethiopian Collard Greens) keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

Can I halve or double Gomen (Ethiopian Collard Greens)?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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