Gomen (Collard Greens)
Jump to recipeIngredients
- 2 pounds (900 grams) collard greens, washed and chopped
- 1/2 cup (120 milliliters) Ethiopian oil or extra virgin olive oil
- 1 medium onion (about 6 ounces or 170 grams), finely diced
- 8 cloves garlic, minced
- 2 tablespoons (12 grams) fresh ginger, minced
- 2 teaspoons (4 grams) dried red chili flakes or 1 to 2 fresh green chili peppers, minced
- 1 teaspoon (2 grams) ground fenugreek seeds
- 1/2 teaspoon (1 gram) ground cumin
- 1/4 teaspoon (0.5 grams) turmeric
- 1/4 teaspoon (0.5 grams) black pepper
- 1/4 teaspoon (1.5 grams) salt, or to taste
- 1/4 cup (60 milliliters) vegetable broth or water
- 2 tablespoons (10 grams) fresh cilantro or parsley, chopped optional
Instructions
- 1
Remove the thick center ribs from the collard greens and discard them, then roughly chop the leaves into 2-inch (5-centimeter) pieces and set aside.
- 2
Heat the oil in a large, heavy-bottomed pot or deep skillet over medium-high heat until shimmering, about 2 minutes.
- 3
Add the diced onion and cook for 3 to 4 minutes, stirring occasionally, until the onion becomes translucent and begins to soften.
- 4
Add the minced garlic, ginger, and chili pepper to the pot and cook for 1 to 2 minutes, stirring constantly, until fragrant but not browned.
- 5
Stir in the fenugreek, cumin, turmeric, and black pepper, cooking for 30 seconds to toast the spices lightly.
- 6
Add the chopped collard greens in batches, stirring well after each addition to coat with oil, cooking until they begin to wilt, about 5 to 7 minutes total.
- 7
Pour in the vegetable broth or water and reduce the heat to medium-low, then simmer uncovered for 12 to 15 minutes, stirring occasionally, until the greens are completely tender and the liquid has mostly evaporated.
- 8
Season with additional salt and pepper to taste, then transfer to a serving platter and garnish with fresh cilantro if desired.