Ethiopian Gomen Firfir Kale Salad
This unique Ethiopian salad combines wilted spiced kale with torn injera flatbread and a warming berbere-spiced dressing that is unlike any salad in Western cuisine. It is a nutritious and deeply flavorful dish that showcases the bold and aromatic spice traditions of Ethiopia.
A spiced Ethiopian kale salad with berbere-dressed torn injera bread and caramelized onions.
Nutrition per serving
Ingredients
salad
seasoning
cooking
dressing
Instructions
Caramelize the Onions
Heat olive oil in a wide skillet over medium heat. Add the sliced red onion and cook stirring occasionally for 15 minutes until deeply golden and sweet.
Spice and Wilt the Kale
Add the berbere spice blend to the onions and cook for one minute. Add the chopped kale and toss to coat. Cook for 4 to 5 minutes until just wilted but still vibrant green.
Add Lemon and Cool
Remove the pan from the heat, squeeze the fresh lemon juice over the kale mixture, and stir to combine. Allow it to cool for 5 minutes.
Fold in Injera and Serve
Gently fold in the torn injera bread pieces so they absorb the spiced kale juices. Serve warm in bowls allowing the injera to soak up all the flavors.
Substitutions
Common mistakes
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