Gomen

Gomen (Ethiopian Collard Greens)

A simple Ethiopian side of collard greens slowly cooked down with onion, garlic, ginger and green chilli until tender and savoury. Traditionally finished with niter kibbeh (spiced clarified butter), it is served alongside injera as part of a spread of wots.

Prep

20 min

Cook

45 min

Total

65 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •500 g (1 lb 2 oz) collard greens, tough stems removed, leaves washed and finely shredded
• •2 medium red onion, finely chopped
• •3 cloves garlic, crushed or finely grated
• •1 tbsp fresh ginger, peeled and finely grated
• •1 whole green chilli, such as serrano or Ethiopian green chilli, slit lengthwise or finely chopped; adjust to taste
• •2 tbsp vegetable oil or niter kibbeh, niter kibbeh (Ethiopian spiced clarified butter) is traditional; use vegetable oil for a vegan version
• •120 ml (½ cup) water, or as needed
• •1 tsp salt, or to taste
• •0.25 tsp (¼ tsp) ground black pepper, optional

Steps

1. 1 Wash the collard greens thoroughly in cold water to remove any grit. Trim off the thick central stems and discard them (or save for stock). Stack the leaves, roll them tightly, and slice into thin shreds about 5 mm (¼ inch) wide. Set aside.
2. 2 Heat the vegetable oil or niter kibbeh in a heavy-based pot or deep skillet over medium heat. Add the chopped red onion and cook, stirring occasionally, for 8–10 minutes until softened and translucent but not browned.
3. 3 Add the garlic, grated ginger and green chilli. Stir and cook for 1–2 minutes until fragrant.
4. 4 Add the shredded collard greens in batches, tossing to coat in the onion mixture. They will reduce in volume as they wilt.
5. 5 Pour in the water, add the salt and black pepper (if using), and stir well. Bring to a simmer.
6. 6 Cover the pot, reduce the heat to low, and cook for 25–30 minutes, stirring occasionally, until the greens are completely tender and the liquid has mostly evaporated. Add a splash more water if the pot looks dry before the greens are tender.
7. 7 Uncover, increase the heat slightly, and cook for a further 5 minutes to drive off any excess moisture. The finished gomen should be moist but not soupy.
8. 8 Taste and adjust the salt. Serve warm as a side dish alongside injera and other wots.