Gomen Wat (Ethiopian Collard Greens)
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
6 servings
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Calories
158 kcal
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Course
Main Course
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Cuisine
Ethiopian
Gomen Wat (Ethiopian Collard Greens)
Description
In this recipe, collard greens are washed and finely chopped before being cooked with aromatics like diced red onions, tomatoes, and minced garlic in avocado oil. The mixture is enriched with a spice blend including cumin, ginger paste, cardamom, and red chili powder, which imparts a warm, mildly spicy flavor characteristic of Ethiopian cuisine. The greens wilt down and absorb these flavors through simmering, yielding a tender texture with layered taste complexity.
The added jalapeño slices introduce fresh heat and texture contrast near the end of cooking. Optionally, fresh chopped basil can be sprinkled as a garnish, adding a subtle fragrance and color contrast. This dish works well as a side or part of a traditional Ethiopian meal.
Variations include using kale instead of collard greens, adjusting garlic quantity to preference, and making the dish oil-free by substituting vegetable broth for avocado oil during sautéing. The recipe suggests using a large skillet to manage the volume of greens while cooking for even texture. The use of spice blends either a mitmita substitute or the suggested Kochkocha sauce help replicate the dish’s authentic flavor. Jalapeño peppers can be adjusted for heat tolerance.
Ingredients
- 4 tablespoons avocado oil divided, see notes
- 1 red onion diced
- 2 tomato diced finely, substitute tomato paste or sauce
- 6 cloves garlic minced, measure this with your heart!
- 1 teaspoon salt
- 1 teaspoon ginger paste
- 1 teaspoon cumin powder see notes for spice blend
- ½ teaspoon cardamom powder see notes for spice blend
- ½ teaspoon red chili powder see notes for spice blend
- 2 lbs collard greens see notes, or kale
- 1 jalapeño julienned or sliced into thin strips, adjust to spice level
- 1 tablespoon basil optional, for garnish, chopped
Instructions
- Wash the greens thoroughly. Then, chop them as small as you can. You can either do this by hand, or you can just add them to a food processor and blitz them.
- Add one tablespoon of avocado oil to a large skillet and heat on medium-heat. Then add the chopped onions, tomatoes, minced garlic and a pinch of salt to the skillet and sauté until soft (about 5 to 7 minutes).
- Once the mixture is cooked, add the ginger paste to the skillet and toss to coat. Turn down the heat at this stage so that the mixture doesn't burn.
- Now, add cumin, cardamom and red chili powder to the skillet along with ¼ cup of water. Allow it to simmer a bit to indicate it's well combined. Note: If using just mitmita, add a teaspoon of the spice along with the water. Don't allow this to cook for too long since it can form a bitter taste.
- Now, add the chopped collard greens or kale to the skillet in small increments. Stir so the greens the spice mixture mix quite well together, and increase the heat to medium-high. Cover, and allow it to cook for 15 to 20 minutes, checking on it every 5 minutes to make sure it doesn't burn.
- Season the dish with salt to taste, and then add the sliced jalapeños. Cover and allow this to cook for another 5 minutes, until the raw taste is gone from the jalapeños. Garnish with basil (optional) and serve hot!
Notes
- Use a large skillet to accommodate the volume of greens and ensure even cooking.
- For an oil-free version, substitute avocado oil with vegetable broth during cooking.
- Adjust garlic cloves to taste; more garlic enhances flavor, but reduce if preferred.
- Use the suggested spice blend or Kochkocha sauce to mimic traditional Ethiopian flavors.
- Fresh jalapeño peppers can be added last to increase heat according to preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 158 kcal
% Daily Value*
| Calories | 158kcal | 8% |
| Carbohydrates | 11g | 4% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 475mg | 20% |
| Potassium | 680mg | 14% |
| Fiber | 7g | 28% |
| Sugar | 3g | 6% |
| Vitamin A | 15543IU | 311% |
| Vitamin C | 152mg | 169% |
| Calcium | 403mg | 40% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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