Gomen (Ethiopian collard greens)
Local name : ጎመን
Collard greens simmered with onion, garlic, ginger and turmeric, brightened with a split green chilli. The gentle, fragrant side for injera.
Photo : Johnerick89 · CC BY-SA 4.0
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 4
- Difficulty
- Easy
Method
- Strip the tough stems from the greens, roll the leaves and slice them into thin ribbons. Wash and drain.
- Heat the oil in a large sauté pan and cook the onions over medium heat for 8 minutes until soft and golden.
- Add the garlic, ginger and turmeric. Stir for 1 minute to release their aroma.
- Add the greens a handful at a time, tossing to coat them in the oil. Pour in the water, add the salt and cover.
- Simmer gently for 15 to 20 minutes, stirring now and then, until the leaves are fully tender and the water has almost evaporated.
- Add the split chillies for the last 5 minutes. Season with pepper, taste and adjust the salt.
- Serve hot on injera or with rice, as part of a spread of several dishes.
Gomen is a staple of Ethiopian Orthodox fasting days, when no animal products are eaten. It nearly always shares the injera with misir wat and atakilt wat.
