Gomen (Ethiopian Collard Greens)
Gomen is a popular Ethiopian dish made with collard greens and seasoned with aromatic spices. This flavorful and nutritious side dish is a staple in Ethiopian cuisine and pairs well with injera, the traditional Ethiopian flatbread.
Source and licence
"Gomen (Ethiopian Collard Greens)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Gomen_(Ethiopian_Collard_Greens), revision 4510117), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Gomen_(Ethiopian_Collard_Greens)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4510117
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves of garlic, minced
- 1 teaspoon grated ginger
- 1 teaspoon turmeric
- ½ teaspoon paprika
- ½ teaspoon cumin
- ¼ teaspoon cayenne pepper (optional)
- 1 large bunch of collard greens, washed and chopped
- Salt, to taste
- Freshly squeezed juice from ½ lemon, for added tanginess
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onions to the pot and sauté until they become translucent and slightly browned.
- Stir in the minced garlic and grated ginger, and sauté for an additional minute until fragrant.
- Add the turmeric, paprika, cumin, and cayenne pepper (if using) to the pot. Mix well to combine the spices with the onions and garlic.
- Add the chopped collard greens to the pot and stir to coat them with the spice mixture. Cook for a few minutes until the collard greens start to wilt.
- Reduce the heat to low, cover the pot, and simmer for about 20–25 minutes, or until the collard greens are tender and fully cooked. Stir occasionally to prevent sticking.
- Season with salt to taste and add the freshly squeezed lemon juice. Mix well to incorporate the flavors.
- Remove the pot from heat and let rest for a few minutes before serving.
- Serve hot as a side dish with injera or any other bread of your choice.