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Gomen Be'siga
Collard Greens with Beef
A hearty and flavorful Ethiopian stew featuring tender collard greens simmered with succulent beef, infused with the aromatic spice blend of niter kibbeh (spiced clarified butter). This is a non-fasting version.
🧂 Ainekset
- 500g Collard greens
- 400g Beef
- 80g Niter kibbeh (spiced clarified butter)(If unavailable, unsalted butter can be used, but niter kibbeh provides authentic flavor. You can make your own or find it at specialty stores.)
- 1 large Yellow onion
- 4 cloves Garlic
- 1 tablespoon Fresh ginger
- 1 cup Water or beef broth(For simmering the beef)
- to taste Salt
- to taste Black pepper
👨🍳 Ohjeet
- 1
Prepare the beef: In a heavy-bottomed pot or Dutch oven, heat a tablespoon of niter kibbeh over medium-high heat (around 190°C / 375°F if using a thermometer). Add the beef pieces and sear them on all sides until browned. This step is crucial for developing flavor. Add the water or beef broth, salt, and pepper. Bring to a simmer, then reduce the heat to low, cover the pot, and let the beef cook gently for 40-50 minutes, or until it is tender when pierced with a fork. Skim off any impurities that rise to the surface during the initial simmering.
⏱️ 50 minutes - 2
Prepare the collard greens: While the beef is cooking, wash the collard greens thoroughly. Trim away the tough, fibrous stems. Stack the leaves and roll them tightly, then slice them crosswise into thin ribbons (chiffonade). Aim for pieces that are about 1/4 inch wide. Set aside.
⏱️ 10 minutes - 3
Build the flavor base: In a separate large skillet or pot, melt the remaining niter kibbeh over medium heat (around 175°C / 350°F). Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes. Stir in the minced garlic and grated ginger, and cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
⏱️ 8 minutes - 4
Add the greens and simmer: Add the chopped collard greens to the skillet with the onion, garlic, and ginger. Stir well to coat the greens with the spiced butter. Cover the skillet and cook over medium-low heat for about 15-20 minutes, stirring occasionally, until the greens have wilted down significantly and are tender. If the pan becomes too dry, add a splash of water or broth.
⏱️ 20 minutes - 5
Combine and finish: Add the cooked, tender beef (along with any cooking liquid) to the skillet with the wilted greens. Stir everything together to combine thoroughly. Continue to cook, uncovered, for another 5-10 minutes, allowing the flavors to meld and any excess liquid to evaporate. Taste and adjust seasoning with salt and pepper as needed. The greens should be tender but not mushy, and the dish should be moist but not soupy.
⏱️ 10 minutes
💡 Ammattilaisvinkit
- ✓For a more authentic flavor, ensure you use niter kibbeh. It's a key ingredient that imparts a unique aroma and taste.
- ✓The tenderness of the greens is key; they should be soft and yielding, not tough or stringy.
- ✓This dish is often served with injera (Ethiopian sourdough flatbread), which is perfect for scooping up the stew.
- ✓Adjust the amount of ginger and garlic to your preference.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Use lamb shoulder or leg, cut into cubes, instead of beef for a different flavor profile.
- Increase the amount of ginger for a spicier kick.
- For a vegetarian/vegan version (fasting dish), omit the beef and niter kibbeh. Sauté the aromatics in vegetable oil and simmer the greens with vegetable broth, adding spices like turmeric and cumin for depth.