Gomen (Ethiopian Collard Greens)
Tender collard greens braised with garlic, ginger, and chili in aromatic oil—a rustic Ethiopian staple with warming spices and clean, bright flavor. A simple vegetarian dish that tastes restaurant-quality but comes together in 20 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 165
- Protein
- 4g
Ingredients
- 3 tablespoons extra-virgin olive oil
- 5 cloves garlic cloves, peeled
- 1 inch piece fresh ginger, peeled
- 1 whole fresh Ethiopian chili pepper or red jalapeño
- 1.5 pounds fresh collard greens, stemmed and rinsed
- ½ cup low-sodium vegetable broth or water
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- 1
Rinse the 1.5 pounds of fresh collard greens thoroughly under cold running water, rubbing gently between your fingers to remove any dirt. Hold the stem in one hand and strip the leaf away from the woody center with the other, discarding the tough stems. Stack the leaves and roll them tightly, then slice into 1/4-inch ribbons. Set aside.
- 2
Using a sharp knife, mince the 5 garlic cloves very finely until nearly paste-like. Grate the 1-inch piece of fresh ginger on a microplane. Slice the 1 fresh chili pepper lengthwise, remove and discard the seeds and white membranes if you prefer less heat, then mince finely. Keep all three ingredients separate on your cutting board.
- 3
Pour the 3 tablespoons of extra-virgin olive oil into a large, heavy-bottomed pot or Dutch oven and set over medium heat. Let the oil warm for about 1 minute until it shimmers slightly. You should smell the faint aroma of warm oil—this is your signal that it's ready for aromatics.
- 4
Add the minced garlic, grated ginger, and minced chili to the hot oil. Stir constantly with a wooden spoon for 45 seconds to 1 minute—you want to infuse the oil with flavor without burning the garlic. You should smell a rich, warming aroma that makes your nose tingle slightly. If the garlic begins to brown or smell acrid, immediately add the greens.
- 5
Add all of the sliced collard greens to the pot in two batches, stirring after each addition. The greens will appear to overflow at first, but they'll collapse as they wilt—this takes about 2-3 minutes of constant stirring. Once wilted, you should see glossy, dark green ribbons with no raw spots.
- 6
Pour in the 0.5 cup of vegetable broth or water, sprinkle in the 0.5 teaspoon of kosher salt and 0.25 teaspoon of black pepper, and stir gently to combine. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, for 12-15 minutes. The greens are done when they are extremely tender and almost melt on your tongue, and the liquid has mostly reduced to a glaze.
- 7
Taste and adjust seasoning with a pinch more salt if needed—the gomen should have a savory depth with warm, lingering spice. Transfer to a serving platter and serve warm as a side dish alongside injera bread and other Ethiopian mains, or at room temperature as part of a mezze-style spread.
Tools you’ll need
- fine-mesh strainer
- large pot or Dutch oven
- wooden spoon
- microplane grater
- sharp chef's knife
- cutting board
- spoon for tasting
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