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Gomen
Ethiopian Collard Greens
A classic Ethiopian vegetarian and vegan side dish featuring tender collard greens sautéed with aromatic spices. Traditionally enjoyed during fasting periods, it's also a delicious accompaniment to many meals.
ð§ ææ
- 500 g Collard greens
- 1 medium Yellow onion
- 4 cloves Garlic
- 1 inch piece Fresh ginger
- 3 tbsp Neutral cooking oil(such as vegetable, canola, or sunflower oil)
- 1 tsp Berbere spice blend(adjust to taste, optional but recommended for authentic flavor)
- 1/2 tsp Salt(or to taste)
- 1/4 tsp Black pepper(or to taste)
ðšâð³ äœãæ¹
- 1
Prepare the collard greens: Wash the collard greens thoroughly to remove any grit. Trim away the tough center stems. Stack the leaves and roll them tightly into a cigar shape, then slice thinly across the roll to create a fine chiffonade. Aim for pieces that are about 1/8-inch wide. Set aside.
â±ïž 10 minutes - 2
Sauté aromatics: Heat the neutral oil in a large pot or Dutch oven over medium heat (approximately 175°C / 350°F). Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and minced ginger, and cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
â±ïž 8 minutes - 3
Add spices and greens: Stir in the berbere spice blend (if using), salt, and black pepper. Cook for about 30 seconds until fragrant. Add the finely chopped collard greens to the pot. The pot will seem very full, but the greens will wilt down significantly.
â±ïž 1 minute - 4
Wilt and tenderize: Cover the pot and reduce the heat to low (approximately 120°C / 250°F). Let the greens steam in their own moisture for about 10-15 minutes, stirring occasionally, until they are tender but still retain a vibrant green color. If the greens seem dry, you can add a tablespoon or two of water.
â±ïž 15 minutes - 5
Adjust seasoning and serve: Taste the gomen and adjust salt and pepper as needed. Serve hot as a side dish.
â±ïž 1 minute
ð¡ ããã®ã³ã
- âFor the most tender gomen, chop the collard greens very finely. This helps them cook down evenly and become melt-in-your-mouth tender.
- âGomen is traditionally served with Ayib, a mild Ethiopian cottage cheese, to cool the palate, especially if berbere is used.
- âThis dish is a staple during Ethiopian Orthodox fasting periods, making it naturally vegan and dairy-free.
- âIf you don't have berbere, you can omit it or use a pinch of cayenne pepper for a little heat.
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- For a richer flavor, use niter kibbeh (spiced clarified butter) instead of neutral oil. Note that this will make the dish non-vegan.
- You can substitute other sturdy greens like kale or Swiss chard, or a mix of greens, though collards are traditional.
- Add a pinch of cardamom or fenugreek for added complexity.