Collard Greens (Gomen)

Collard Greens (Gomen)

Ethiopian braised collards simmered with onions, garlic, and ginger until tender.

Total 1 hr Makes 4 servings Calories 145/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Gomen is a staple Ethiopian side dish of collard greens slow-cooked with aromatic onions, garlic, ginger, and a touch of jalapeño until silky and deeply savory. Finished with a splash of lemon, it pairs well with injera or spiced lentils as part of a larger spread. The long, gentle simmer mellows the greens' bitterness while keeping their earthy character intact.

Ingredients

  • 2 pounds collard greens, stems removed and leaves chopped
  • 3 tablespoons niter kibbeh (spiced clarified butter) or vegetable oil
  • 1 large yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 jalapeño or serrano pepper, seeded and minced
  • 1 cup vegetable broth or water
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon fresh lemon juice

Method

  1. Rinse the collard greens thoroughly, remove the tough stems, and stack the leaves before slicing crosswise into thin ribbons.

  2. In a 6-quart saucepan, melt the niter kibbeh over medium heat and add the chopped onion. Cook, stirring occasionally, until softened and translucent.

  3. Stir in the garlic, ginger, and minced jalapeño, and cook until fragrant.

  4. Add the sliced collard greens to the pot in batches, stirring to coat with the onion mixture and wilt slightly before adding more.

  5. Pour in the vegetable broth, then season with salt and black pepper. Stir well, cover, and reduce heat to low.

  6. Simmer the greens, covered, stirring occasionally, until very tender and most of the liquid has been absorbed.

  7. Remove from heat and stir in the fresh lemon juice. Taste and adjust salt before serving warm.

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    Collard Greens (Gomen)

    Gomen is a staple Ethiopian side dish of collard greens slow-cooked with aromatic onions, garlic, ginger, and a touch of jalapeño until silky and deeply savory. Finished with a splash of lemon, it pairs well with injera or spiced lentils as part of a larger spread. The long, gentle simmer mellows the greens' bitterness while keeping their earthy character intact.

    1 hr 4 servings 145 cal

    Ingredients

    • 2 pounds collard greens, stems removed and leaves chopped
    • 3 tablespoons niter kibbeh (spiced clarified butter) or vegetable oil
    • 1 large yellow onion, finely chopped
    • 4 cloves garlic, minced
    • 1 tablespoon fresh ginger, grated
    • 1 jalapeño or serrano pepper, seeded and minced
    • 1 cup vegetable broth or water
    • 1 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 1 tablespoon fresh lemon juice

    Method

    1. 1

      Rinse the collard greens thoroughly, remove the tough stems, and stack the leaves before slicing crosswise into thin ribbons.

    2. 2

      In a 6-quart saucepan, melt the niter kibbeh over medium heat and add the chopped onion. Cook, stirring occasionally, until softened and translucent.

    3. 3

      Stir in the garlic, ginger, and minced jalapeño, and cook until fragrant.

    4. 4

      Add the sliced collard greens to the pot in batches, stirring to coat with the onion mixture and wilt slightly before adding more.

    5. 5

      Pour in the vegetable broth, then season with salt and black pepper. Stir well, cover, and reduce heat to low.

    6. 6

      Simmer the greens, covered, stirring occasionally, until very tender and most of the liquid has been absorbed.

    7. 7

      Remove from heat and stir in the fresh lemon juice. Taste and adjust salt before serving warm.