Sides
Gomen (Spiced Collard Greens)
The Quirky Foodster Team
Ingredients
- 500 g (1.1 lb) collard greens, stems removed and leaves chopped
- 2 tbsp niter kibbeh or vegetable oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1/4 tsp ground black pepper
- Salt, to taste
- 120 ml (1/2 cup) water
Method
- Heat the niter kibbeh or oil in a large saucepan and sauté the onion until soft, about 6 minutes.
- Add garlic, ginger and black pepper, and cook for 1 minute until fragrant.
- Add the chopped collard greens in batches, stirring until wilted.
- Pour in the water, cover, and simmer for 12-15 minutes, stirring occasionally, until the greens are tender.
- Season with salt to taste and serve warm.
Introduction: Gomen is a simple, well-loved side of collard greens gently cooked with garlic, ginger and onion, traditionally served alongside richer dishes such as Kitfo or Doro Wat to add a fresh, slightly bitter counterpoint.
Cultural Background: Gomen is a simple, well-loved side of collard greens gently cooked with garlic, ginger and onion, traditionally served alongside richer dishes such as Kitfo or Doro Wat to add a fresh, slightly bitter counterpoint.
Tips: Chop the greens finely for a more traditional, tender texture. Do not overcook; the greens should retain some of their vibrant colour.
Variations: A small amount of tomato can be added for extra colour and sweetness. Some cooks add a pinch of berbere for a hint of heat.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently in a covered pan over low heat, adding a splash of water if needed.
FAQs:
Q: Can I use other leafy greens?
A: Kale or spring greens can substitute for collard greens with only minor differences in texture.
Q: Why is Gomen often served with Kitfo?
A: Its mild bitterness and freshness balance the richness of Kitfo's spiced, buttery beef.
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