5 from 153 votes
Gomen Wat (Ethiopian Collard Greens)
Gomen Wat is a seasoned Ethiopian-style dish made with collard greens sautéed in avocado oil with onions, tomatoes, garlic, and a blend of warming spices like cumin, cardamom, and red chili powder. The dish features finely chopped greens cooked down into a tender, spiced sauté that balances savory and mild heat. Fresh jalapeño adds a spicy note, and optional basil provides a hint of fresh herb aroma.
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings:
6
servings
Calories:
158 kcal
Course:
Main Course
Cuisine:
Ethiopian
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 158
% 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.