Gomen
A collard greens dish shared across Ethiopian and Eritrean Habesha cuisine, the shared ethnocultural term for the highland peoples of both countries. Unlike most Ethiopian stews, real gomen carries no berbere at all, a useful thing to know since it's easy to assume every Ethiopian dish is chili-forward; its flavor comes instead from grated onion, garlic, ginger, and tomato, braised gently with the greens until tender but not mushy. It's naturally vegan when made with oil, the standard version during Orthodox Christian fasting periods, and vegetarian when niter kibbeh (spiced clarified butter) is used instead.
Vegan-optionalVegetarian
Ingredients
- 1 large bunch collard greens, stemmed and chopped
- 1 onion, grated
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 tomato, chopped
- 3 tbsp oil or niter kibbeh
- Salt and pepper
Steps
- Heat the oil and cook the grated onion until softened.
- Stir in the garlic, ginger, and tomato, and cook a few minutes.
- Add the collard greens and a splash of water, cover, and cook 25-30 minutes until tender.
- Season with salt and pepper.
- Serve with injera.