Best Ethiopian Collard Greens Gomen Wat Recipes

Gomen (Ethiopian Collard Greens) image

Provided by Kimberly Killebrew

Time 25m

Number Of Ingredients 9

3 tablespoons niter kibbeh ((plus an extra tablespoon for later))
Homemade Niter Kibbeh (, HIGHLY recommended (click link for recipe))
1 large yellow onion (, halved and thinly sliced)
2 cloves garlic (, minced)
1 1/2 teaspoons finely minced fresh ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon salt
1 bunch collard greens (about 12 ounces) (, washed, thick stems removed, roughly chopped (can also use kale))

Steps:

Heat niter kibbeh in a pan over medium high heat. Add the onion and cook until soft and translucent, 5-7 minutes. Add the garlic, ginger and spices and cook for 2-3 minutes. Add the collard greens and another tablespoon of niter kibbeh and cook until the collards turn bright green and are wilted but still a slightly crispy, 5-7 minutes. Add more spices and/or niter kibbeh to taste.

Nutrition Facts : Calories 115 kcal, Carbohydrate 3 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 28 mg, Sodium 293 mg, Sugar 1 g, ServingSize 1 serving

Gomen Wat image

Provided by hidinginahoodie

Time 1h10m

Yield 6

Number Of Ingredients 13

1 pound collard greens - rinsed, trimmed and chopped
2 cups water
1 tablespoon olive oil
¾ cup chopped onions
8 cloves garlic, chopped
1 tablespoon olive oil
1 ½ cups sliced green bell pepper
1 tablespoon fresh lemon juice
1 teaspoon salt
½ teaspoon ground turmeric
½ teaspoon paprika
½ teaspoon ground allspice
2 tablespoons minced fresh ginger root

Steps:

Place chopped collard greens in a pot with 2 cups of water. Bring to a boil, then reduce heat to low. Cover, and simmer until collards are tender, about 20 minutes. Drain, but reserve the cooking water. Set aside.
Heat 1 tablespoon olive oil in a pot over medium heat. Stir in onions and cook until just beginning to brown, about 10 minutes. Stir in garlic and cook for 1 minute. Add the cooked collards, 1 tablespoon olive oil, and the reserved cooking water. Simmer, uncovered, over medium-high heat until liquid is nearly evaporated, 10 to 15 minutes.
Add the green pepper slices, lemon juice, salt, turmeric, paprika, allspice, and ginger root. Cook until peppers are soft, about 5 minutes.

Nutrition Facts : Calories 87.6 calories, Carbohydrate 10.1 g, Fat 5 g, Fiber 4 g, Protein 2.7 g, SaturatedFat 0.7 g, Sodium 408.3 mg, Sugar 2.2 g

ETHIOPIAN COLLARD GREENS: GOMEN WAT image

Number Of Ingredients 13

1 pound collard greens - rinsed, trimmed and chopped
2 cups water
1 tablespoon olive oil
3/4 cup chopped onions
8 cloves garlic, chopped
1 tablespoon olive oil
1 1/2 cups sliced green bell pepper
1 tablespoon fresh lemon juice
1 teaspoon salt
1 teaspoon ground turmeric
1 teaspoon paprika
1 teaspoon ground allspice
2 tablespoons minced fresh ginger root

Steps:

Directions Place chopped collard greens in a pot with 2 cups of water. Bring to a boil, then reduce heat to low. Cover, and simmer until collards are tender, about 20 minutes. Drain, but reserve the cooking water. Set aside. Heat 1 tablespoon olive oil in a pot over medium heat. Stir in onions and cook until just beginning to brown, about 10 minutes. Stir in garlic and cook for 1 minute. Add the cooked collards, 1 tablespoon olive oil, and the reserved cooking water. Simmer, uncovered, over medium-high heat until liquid is nearly evaporated, 10 to 15 minutes. Add the green pepper slices, lemon juice, salt, turmeric, paprika, allspice, and ginger root. Cook until peppers are soft, about 5 minutes.