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Braised Collard Greens

The Quirky Foodster Team

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15 minutes
Prep
30 minutes
Cook
4
Servings

Ingredients

  • 500 g (1 lb) collard greens, stems removed, leaves chopped
  • 1 large onion, finely diced
  • 2 garlic cloves, minced
  • 1 tsp fresh ginger, grated
  • 1 jalapeño or green chili, sliced (optional)
  • 3 tbsp vegetable oil
  • 120 ml (1/2 cup) water
  • Salt to taste

Method

  1. Wash the collard greens thoroughly and chop into thin ribbons, discarding the tough central stems.
  2. Heat the oil in a large pot over medium heat and sauté the onion for 6-8 minutes until softened and lightly golden.
  3. Add the garlic, ginger, and chili (if using), and cook for 1 minute until fragrant.
  4. Add the chopped collard greens in batches, stirring to wilt them down as you go.
  5. Pour in the water, season with salt, cover, and simmer for 20-25 minutes, stirring occasionally, until the greens are tender.
  6. Uncover for the final few minutes if there is excess liquid, to let it reduce down.
  7. Serve warm as part of a shared platter.

Introduction: Gomen, gently spiced braised collard greens, is a staple side dish across Ethiopia and a natural fit for Orthodox
Tewahedo fasting, since its traditional preparation calls for vegetable oil rather than the butter or niter kibbeh used on
non-fasting days. It appears alongside injera and other wot (stews) as part of the large shared platters typical of
Ethiopian meals during Tsom.

Cultural Background: Gomen, gently spiced braised collard greens, is a staple side dish across Ethiopia and a natural fit for Orthodox
Tewahedo fasting, since its traditional preparation calls for vegetable oil rather than the butter or niter kibbeh used on
non-fasting days. It appears alongside injera and other wot (stews) as part of the large shared platters typical of
Ethiopian meals during Tsom.

Tips: Removing the tough central stems and slicing the greens thinly helps them cook evenly and become tender rather than fibrous. Don't skip the low simmer with the lid on — it's what breaks down the greens into a soft, silky texture typical of this dish. A squeeze of lemon at the end brightens the finished dish nicely, though it is optional.

Variations: Substitute kale or mustard greens for the collards for a slightly different flavor and texture. Add diced potatoes or carrots to make the dish more substantial as a light main. Omit the chili for a milder, family-friendly version.

Storage: Refrigerate in an airtight container for up to 4 days.

Reheating: Reheat gently in a covered pan over low heat with a splash of water, or microwave until warmed through.

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