Ethiopian Gomen (Collard Greens Salad-Style Side)

About This Recipe

Gomen is one of the milder, gentler dishes on an Ethiopian table, collard greens cooked with onion, garlic and ginger until softened but still retaining some bite, offering a cooling contrast to the region's spicier stews. Unlike many Ethiopian dishes that lean heavily on berbere, gomen is seasoned simply, letting the greens' natural earthy flavor come through with just enough aromatics to keep it interesting. Served warm or at room temperature alongside injera and other components of a traditional platter, gomen provides a refreshing, vegetable-forward balance to the richer, spicier dishes typically served alongside it.

Ingredients

Serves 4

• 1 bunchcollard greens(stemmed and chopped)
• 3 tbspvegetable oil
• 1onion(diced)
• 3 clovesgarlic(minced)
• 1 tbspfresh ginger(minced)
• 1jalapeno or serrano chile(sliced, optional)
• 1 tspsalt
• 1/2 cupwater

Instructions

1. 1

   Cook the onion

   Heat oil in a large pot and cook onion until softened, about 8 minutes.

2. 2

   Add aromatics

   Add garlic, ginger and chile if using, cooking 2 minutes until fragrant.

3. 3

   Add the greens

   Add the chopped collard greens in batches, stirring to wilt them down as they cook.

   Add the greens in batches rather than all at once — they'll wilt down significantly and are easier to manage in stages.

4. 4

   Simmer

   Add water and salt, cover, and simmer 15-18 minutes until the greens are tender but still have some bite.

5. 5

   Serve

   Serve warm or at room temperature alongside injera or other dishes.

Variations

• •

  Kale can substitute for collard greens if that's more readily available.

• •

  Some households add a bit of niter kibbeh instead of plain oil for extra flavor.

• •

  Adding diced potato makes this a heartier, more substantial side dish.

Storage

Refrigerate up to 4 days in an airtight container; reheat gently on the stove or serve cold as a simple, refreshing side.

Frequently Asked Questions