Gomen (Ethiopian Collard Greens)

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves of garlic, minced
• 1 teaspoon grated ginger
• 1 teaspoon turmeric
• ½ teaspoon paprika
• ½ teaspoon cumin
• ¼ teaspoon cayenne pepper (optional)
• 1 large bunch of collard greens, washed and chopped
• Salt, to taste
• Freshly squeezed juice from ½ lemon, for added tanginess

Ingredients for 1 serving (260 g) · the original recipeShow how each ingredient was counted

Method

1. 1

   Heat the olive oil in a large pot or Dutch oven over medium heat.

   OvenStovetop
2. 2

   Add the chopped onions to the pot and sauté until they become translucent and slightly browned.

3. 3

   Stir in the minced garlic and grated ginger, and sauté for an additional minute until fragrant.

4. 4

   Add the turmeric, paprika, cumin, and cayenne pepper (if using) to the pot. Mix well to combine the spices with the onions and garlic.

5. 5

   Add the chopped collard greens to the pot and stir to coat them with the spice mixture. Cook for a few minutes until the collard greens start to wilt.

6. 6

   Reduce the heat to low, cover the pot, and simmer for about 20–25 minutes, or until the collard greens are tender and fully cooked. Stir occasionally to prevent sticking.

   Stovetop
7. 7

   Season with salt to taste and add the freshly squeezed lemon juice. Mix well to incorporate the flavors.

8. 8

   Remove the pot from heat and let rest for a few minutes before serving.

9. 9

   Serve hot as a side dish with injera or any other bread of your choice.