Best Ethiopian Style Greens Recipes

A TASTE OF ETHIOPIA WITH GOMEN WAT

A Taste of Ethiopia with Gomen Wat image

Looking for a delicious taste of Ethiopian cuisine? Gomen wat is the Ethiopian version of collard greens, and it's delectably delicious. Here's how to make it.

Provided by Lola Osinkolu

Number Of Ingredients 11

Ingredients

2 bunches bunches Collard Greens or Kale chopped ( roughly 1½lb)
4 tablespoons Niter Ethiopian Spiced Clarified Butter ( or cooking oil)
1 ½ teaspoon ginger (minced )
1 tbsp garlic (minced )
1 medium red onion (chopped)
1 teaspoon smoked paprika
½ teaspoon cardamom spice
1 teaspoon Cumin
1 ripe tomato ( finely chopped)
1-2 Jalapeno pepper (deseeded and diced)
Salt to taste

Steps:

In a large skillet, add the onion, tomatoes and garlic, and salt. Cook until the moisture is absorbed. About 5 minutes.
Add the oil minced ginger, garlic, paprika, cumin, cardamom, and saute for about a minute.
Stir in the collard greens and cook on medium heat until the collard greens become softened and most of the water evaporates. About 10 to 15 minutes. Adjust the seasoning if necessary.
Serve over injera.

Nutrition Facts : Calories 155 kcal, Carbohydrate 5 g, Protein 1 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 38 mg, Sodium 295 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

GOMEN (ETHIOPIAN COLLARD GREENS)

Gomen (Ethiopian Collard Greens) image

This authentic Ethiopian side dish takes eating healthy greens to a whole new level of deliciousness!

Provided by Kimberly Killebrew

Categories Side Dish

Time 25m

Number Of Ingredients 9

Ingredients

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

ETHIOPIAN STYLE GREENS

Ethiopian Style Greens image

A friend sent me to an Ethiopian cooking class a while back. I am not a big fan of "greens" but I love them done this way!

Provided by Laurie Sanders

Categories Vegetables

Time 35m

Number Of Ingredients 9

Ingredients

1 box frozen spinach (10 oz)
1 medium onion
5 clove garlic
2 tsp fresh ginger
1/4 c vegetable or canola oil
dash(es) salt to taste
1 large bell pepper
OR
3-4 jalapeno peppers

Steps:

1. Thaw spinach and drain well, squeezing out some of the water. You may also use fresh spinach or collard greens but you will need to blanch them first. Chop onion finely by hand or in a food processor. Mince the garlic, grate or finely chop the ginger and wash and remove the seeds from the peppers before finely chopping them as well.
2. Add a little olive oil to a hot frying pan and stir fry the onions adding up to 1/2 cup of water as need to keep them from sticking. Stir fry the onions for several minutes (about 10-15 at least) until golden brown.
3. Add the spinach and continue cooking until most of the water evaporates. Add the 1/4 cup of oil, the garlic, ginger and peppers (I used 1/2 an orange and 1/2 of yellow pepper for the pictured greens but I prefer jalapenos). Cook until pepper have softened but before the greens loose that bright green look. Salt to your taste and serve warm as a side dish.