Gomen — Ethiopian Collard Greens

About This Recipe

Gomen is one of the most eaten dishes in Ethiopia: collard greens (or kale) are finely shredded and slow-cooked with onion, garlic, ginger and niter kibbeh until they collapse into tender, deeply savoury, slightly buttery greens. It is one of the most important dishes of the Ethiopian communal spread (timatim), served alongside misir wat, tibs, ayib (fresh cheese) and injera. Unlike the Western tradition of quickly sautéed greens, gomen is cooked slowly and long until all bitterness is gone and the greens have absorbed the flavour of the spiced butter and aromatics. The result is elegant, subtle and deeply nutritious — an underrated dish in a cuisine full of dramatic flavours.

Ingredients

Serves 4

• 600 gcollard greens or kale(stems removed, very finely shredded)
• 2 mediumonions(diced)
• 4 clovesgarlic(minced)
• 1 tablespoonfresh ginger(grated)
• 3 tablespoonsniter kibbeh or butter
• 1 teaspoonground cardamom
• 0.5 teaspoonturmeric
• 1 teaspoonsalt
• 100 mlwater

Instructions

1. 1

   Fry aromatics

   Heat niter kibbeh in a wide pan. Fry onion for 8 minutes until golden. Add garlic, ginger, cardamom and turmeric. Cook 2 minutes.

2. 2

   Add greens

   Add shredded collard greens to the pan in batches, stirring as they wilt. Add water and salt. Stir to combine.

3. 3

   Cook until tender

   Cover and cook over medium-low heat for 20 minutes, stirring occasionally, until the greens are completely tender and most of the liquid has evaporated.

4. 4

   Serve

   The gomen should be silky and well-seasoned, not wet. Serve as part of the Ethiopian spread on injera.

Variations

• •

  Gomen be siga: gomen cooked with beef, a more substantial version.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

• •

  Lighter: reduce the fat by a third and finish with a squeeze of citrus or a splash of vinegar to keep brightness without losing body.

Storage

Refrigerate for up to 4 days. Reheat in a pan.

Frequently Asked Questions