Gomen

About This Recipe

Gomen is Ethiopia's most important vegetable preparation — collard greens (or kale) braised slowly with ginger, garlic, onion and niter kibbeh until completely wilted and deeply flavoured. It is a mandatory part of any yetsom beyaynetu (fasting platter) and appears on virtually every injera spread. Despite its simplicity, well-made gomen is extraordinary — the bitterness of the greens balanced by the warmth of the spiced butter and aromatics. On fasting days (Wednesdays and Fridays for the Ethiopian Orthodox), oil replaces the butter.

Ingredients

Serves 4

• 800 gcollard greens or kale(stems removed, leaves chopped)
• 3 tbspniter kibbeh or butter
• 2 largeonions(finely chopped)
• 4 clovesgarlic(minced)
• 2 cmfresh ginger(grated)
• 2green chillies(deseeded and sliced)
• 0.5 tspground turmeric
• 120 mlwater
• 1 tspsalt

Instructions

1. 1

   Blanch greens

   Blanch chopped collard greens in boiling salted water for 5 minutes. Drain and squeeze out excess water. This removes some bitterness.

2. 2

   Cook aromatics

   Heat niter kibbeh in a wide pot. Add onions and cook slowly over medium heat for 15 minutes until very soft and beginning to colour.

3. 3

   Add ginger and garlic

   Add garlic, ginger, chillies and turmeric. Cook 3 minutes until fragrant.

4. 4

   Add greens

   Add blanched greens to the pot. Add water. Stir to combine.

5. 5

   Braise

   Cook over medium-low heat for 15–20 minutes, stirring occasionally, until greens are completely tender and most liquid has evaporated. Season with salt.

Variations

• •

  Add a can of drained chickpeas for gomen be-shimbra (collard greens with chickpeas) — a popular fasting variation.

• •

  Use spinach for a more delicate version, though collards and kale are traditional.

• •

  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.

Storage

Refrigerate for 4 days. Flavour improves over time.

Frequently Asked Questions