Gomen

Name: Gomen
Cook time: 42 min
Total time: 42 min
Yield: 4 servings
Cuisine: Ethiopian
Ingredients: 2 bunches of Collard Greens, about 900 g, stems removed, chopped; 4 tbsp Niter Kibbeh, Ethiopian spiced clarified butter; 1 large Onion, finely chopped; 4 cloves of Garlic, minced; 1 tbsp Ginger, fresh, minced; 2 Green Chilies, jalapeño or serrano, chopped; 1/2 tsp Ground Turmeric; 120ml Water; 1 1/4 tsp Salt, to taste; 1/4 tsp Pepper (Black)

Gomen is a fragrant Ethiopian preparation of tender collard greens slowly cooked in spiced clarified butter with aromatics and warm turmeric. Earthy, silky, and lightly spicy, it makes a comforting side that brightens up a meal and pairs beautifully with injera or rice.

Gomen is a fragrant Ethiopian preparation of tender collard greens slowly cooked in spiced clarified butter with aromatics and war... Show more

Traditional Ethiopian Recipe

Health Grade

S+ · Outstanding

Rating

4.1

Time

40 min

Price

2,80 €

Calories

203 kcal

vegetarian

low calorie

healthy

easy

Method

Wash the greens

Fill a sink or large bowl with cold water and swish the collard greens around well to loosen any grit. Lift them out instead of pouring the water off over them, then rinse again with fresh water if needed until no sand remains. Shake off the excess moisture and pat the leaves dry so they will not splatter too much when they hit the hot pan.

Prep the vegetables

Strip the tough center stems from the collard greens, stack the leaves, roll them up, and slice them into bite-size ribbons. Finely chop the onion, mince the garlic, peel and mince the fresh ginger, and chop the green chilies. If you want a milder dish, scrape out the chili seeds before chopping.

Heat the pan

Set a large heavy skillet or Dutch oven over medium heat. Add the niter kibbeh and let it melt completely; when it looks glossy and smells fragrant, you are ready to cook.

Soften the onion

Add the onion to the hot niter kibbeh and cook, stirring every minute or so, for 8 to 10 minutes until it is soft, lightly golden, and sweet-smelling. Keep the heat at medium so it gently softens instead of browning too fast.

Bloom the aromatics

Stir in the garlic, fresh ginger, green chilies, and ground turmeric. Cook for 1 minute, stirring constantly, until everything smells very fragrant and the turmeric has coated the onion mixture evenly.

Braise the greens

Add the collard greens a few handfuls at a time, stirring after each addition so they begin to wilt before you add more. Pour in the water, sprinkle in the salt and black pepper, then cover and let the greens simmer over medium-low heat for 10 minutes. You want them to steam and soften, not boil aggressively.

Cook off liquid

Uncover the pan and cook for 5 to 8 minutes, stirring occasionally, until the collards are tender and most of the liquid has cooked away. The finished gomen should look moist and glossy, not soupy. Taste and add a little more salt or black pepper if you think it needs it.