Ayib Be Gomen
A vibrant Ethiopian dish of spiced collard greens combined with creamy fresh cheese curds. Simple, nutritious, and deeply flavorful with garlic, ginger, and Ethiopian spices.
- Total time
- 35 min
- Servings
- 4
- Calories
- 185
- Protein
- 8g
Ingredients
- 1 lb collard greens, chopped
- 2 cups whole milk
- 3 tbsp white vinegar or lemon juice
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 whole green chili peppers, minced
- ½ whole onion, finely diced
- 3 tbsp clarified butter or oil
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp fenugreek (optional)
Instructions
- 1
Heat milk in a saucepan over medium heat until it reaches 185°F (85°C), stirring occasionally.
- 2
Remove from heat and stir in vinegar or lemon juice. The milk will curdle immediately.
- 3
Let sit for 5 minutes, then pour through cheesecloth into a colander. Reserve the whey. Gather the cloth and hang to drain for 10 minutes until curds form ayib.
- 4
Heat clarified butter in a large skillet over medium heat. Add onion and sauté until softened, about 3 minutes.
- 5
Stir in garlic, ginger, and green chili peppers. Cook for 2 minutes until fragrant.
- 6
Add chopped collard greens in batches, stirring until wilted, about 8–10 minutes total.
- 7
Season with salt, black pepper, and fenugreek if using. Stir well.
- 8
Transfer cooked gomen to a serving platter and gently fold in the warm ayib curds, mixing lightly to keep curds intact.
- 9
Drizzle with a little reserved whey or extra clarified butter if desired. Serve warm with injera.
Tools you’ll need
- 2-quart saucepan
- 10-inch skillet
- cheesecloth
- colander
- kitchen thermometer
- wooden spoon
- serving platter
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