Gomen
Gomen is a traditional Ethiopian collard greens dish slowly braised with onions, garlic, and aromatic spices until tender and deeply flavorful. It is commonly served as a side dish on an injera platter and is both nutritious and satisfying.
Tender Ethiopian braised collard greens cooked with onions, garlic, and warming spices until meltingly soft.
Nutrition per serving
Ingredients
vegetable
aromatics
fat
spice
Instructions
Blanch the Greens
Bring a large pot of salted water to a boil. Add the thinly sliced collard greens and blanch for 3 minutes to soften them and reduce their bitterness. Drain immediately and rinse under cold water to stop the cooking. Squeeze out as much excess water as possible and set aside.
Build the Flavor Base
In a large skillet over medium heat, warm the olive oil or niter kibbeh. Add the chopped onions and cook for 10 minutes until they are soft and golden. Add the garlic and ginger and cook for 2 more minutes, stirring constantly. Stir in the turmeric and cook for 1 minute.
Add the Greens
Add the blanched and drained collard greens to the skillet. Stir well to combine everything and coat the greens in the aromatic oil. Season with salt and black pepper. Add a splash of water if the pan looks dry.
Braise Until Tender
Reduce heat to low, cover the skillet, and cook the gomen for 20 minutes, stirring every 5 minutes. The greens should be completely tender and have absorbed all the flavors of the aromatics. Taste and adjust salt. Serve warm as part of an injera spread.
Substitutions
Common mistakes
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