Gomen (Ethiopian Braised Collard Greens)
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The Tale of Gomen (Ethiopian Braised Collard Greens)
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Gomen, collard greens slow-braised with garlic, ginger, and onion (and sometimes a little meat), is a homestyle side found on nearly every Ethiopian combination platter. Its origins aren't singularly documented, but greens like this reflect Ethiopia's broader wat tradition of gently braising vegetables to complement injera and richer, spicier stews.
Ingredients
Scale:· 4 servings
- 2 large bunches collard greens, stemmed and chopped
- 3 tbsp niter kibbeh or oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp grated ginger
- 1 jalapeño, minced (optional)
- 1/2 cup water or vegetable stock
- Salt to taste
Instructions
- 1Blanch the chopped collard greens in boiling water for 3 minutes, then drain well.
- 2Heat niter kibbeh in a pot over medium heat and cook the onion until soft, about 8 minutes.
- 3Add garlic, ginger, and jalapeño and cook 2 minutes.
- 4Add the drained collard greens and water and stir to combine.
- 5Cover and simmer 15-20 minutes, stirring occasionally, until tender.
- 6Season with salt and serve warm alongside injera.
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