📝 About This Recipe
This soul-warming dish is a cornerstone of the Beta Israel (Ethiopian Jewish) culinary tradition, offering a vibrant and nutritious addition to any Shabbat table. Tender collard greens are slow-braised with aromatic ginger, garlic, and green chilies to create a complex flavor profile that is both earthy and piquant. Traditionally served alongside Injera, this kosher-parve preparation highlights the beauty of simple ingredients transformed through patience and spice.
🥗 Ingredients
The Greens
- 2 large bunches Collard Greens (stems removed, leaves thoroughly washed and finely shredded)
- 2 cups Water (for blanching)
- 1 teaspoon Kosher Salt (for the blanching water)
Aromatics and Base
- 2 medium Red Onion (very finely diced)
- 1/4 cup Vegetable Oil (or Niter Kibbeh if using a vegan/parve version)
- 5 cloves Garlic (minced)
- 2 tablespoons Fresh Ginger (peeled and finely grated)
- 2-3 pieces Green Thai Chilies (slit lengthwise, seeds removed for less heat)
Spices and Seasoning
- 1/2 teaspoon Ground Turmeric (for color and earthiness)
- 1/4 teaspoon Ground Cardamom (adds a subtle floral note)
- 1/2 teaspoon Black Pepper (freshly ground)
- to taste Sea Salt (adjust at the end)
- 1 tablespoon Lemon Juice (freshly squeezed)
👨🍳 Instructions
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1
Begin by prepping the greens. Remove the tough central ribs from the collard leaves. Stack the leaves, roll them tightly like a cigar, and slice them into very thin ribbons (chiffonade).
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2
Bring a large pot of water to a boil with one teaspoon of salt. Add the shredded collard greens and blanch for 5-7 minutes until they soften slightly and turn a vibrant green.
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3
Drain the greens in a colander and immediately rinse with cold water to stop the cooking process. Squeeze the greens firmly with your hands to remove as much excess moisture as possible; set aside.
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4
In a wide, deep skillet or Dutch oven, heat the vegetable oil over medium heat.
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5
Add the finely diced red onions to the skillet. Sauté for 8-10 minutes, stirring frequently. You want them to become translucent and soft, but not browned.
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6
Add the minced garlic, grated ginger, and slit green chilies to the onions. Cook for another 2-3 minutes until the aroma fills the kitchen.
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7
Stir in the turmeric, cardamom, and black pepper. Toast the spices in the oil for about 30 seconds to release their essential oils.
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8
Add the squeezed collard greens to the skillet. Use a wooden spoon to break up the clumps and incorporate them thoroughly with the onion and spice mixture.
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9
Reduce the heat to low. Cover the skillet with a tight-fitting lid and let the greens braise in their own remaining moisture for 15-20 minutes.
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10
Every 5 minutes, uncover and stir to ensure the greens aren't sticking to the bottom. If the mixture looks too dry, add a tablespoon of water.
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11
Once the greens are buttery tender and have absorbed the flavors of the aromatics, remove the lid.
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12
Stir in the fresh lemon juice and season with additional sea salt to taste. The lemon juice is crucial for cutting through the richness of the oil.
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13
Remove the whole green chilies before serving if you prefer a milder presentation.
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14
Transfer to a warm serving bowl and serve immediately while the flavors are bright.
💡 Chef's Tips
For the most authentic texture, ensure you slice the collards as thinly as possible; thick chunks won't absorb the spices as well. If you can find it, use 'Niter Kibbeh' (Ethiopian spiced clarified butter)—many kosher versions are available that use oil bases instead of butter. Don't skip the squeezing step after blanching; excess water will boil the greens rather than allowing them to sauté and braise properly. If you prefer more heat, finely mince the green chilies instead of leaving them whole. Gomen actually tastes better the next day, making it an excellent make-ahead dish for holiday meals.
🍽️ Serving Suggestions
Serve alongside fresh sourdough Injera to scoop up the greens. Pair with 'Misir Wot' (Spiced Red Lentils) for a complete Beta Israel vegetarian platter. Accompany with a side of 'Ayib' (fresh Ethiopian cheese) or a dollop of Greek yogurt for a cooling contrast. Serve as a nutritious side dish to roasted chicken or braised lamb. Enjoy with a glass of dry honey wine (Tej) or a crisp white wine like Chenin Blanc.