📝 About This Recipe
Gomen is a cornerstone of the Ethiopian 'Beyaynetu' (vegetarian platter), celebrated for its tender texture and deeply aromatic profile. Unlike Western preparations that often rely on smoked meats, this plant-based version uses a fragrant infusion of garlic, ginger, and green chilies to transform humble collard greens into a vibrant, savory masterpiece. It is a nutritious, dairy-free staple that perfectly balances the spicy and sour notes of a traditional Ethiopian meal.
🥗 Ingredients
The Greens
- 2 large bunches Collard Greens (stems removed, leaves thoroughly washed and finely shredded)
- 4 cups Water (for blanching)
- 1 teaspoon Salt (for the blanching water)
Aromatics and Base
- 1 large Red Onion (very finely diced)
- 6 cloves Garlic (minced or pressed)
- 2 tablespoons Fresh Ginger (peeled and finely grated)
- 1/4 cup Extra Virgin Olive Oil (or Niter Kibbeh-style spiced oil)
- 2-3 pieces Green Thai Chilies (slit lengthwise, seeds removed for less heat)
Seasoning and Finishing
- 1/2 teaspoon Ground Cardamom (preferably freshly ground black cardamom)
- 1/4 teaspoon Ground Cumin
- 1 teaspoon Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/2 cup Vegetable Broth (as needed for moisture)
- 1 tablespoon Lemon Juice (optional, for a bright finish)
👨🍳 Instructions
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1
Begin by prepping the collard greens. Remove the tough central ribs and stack the leaves. Roll them tightly like a cigar and slice into very thin ribbons (chiffonade).
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2
Bring 4 cups of water and 1 teaspoon of salt to a boil in a large pot. Add the shredded collard greens and blanch for 5-7 minutes until they turn bright green and soften slightly.
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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 water as possible; set aside.
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4
In a large, deep skillet or Dutch oven, add the finely diced red onion. Cook over medium heat without oil for 3-4 minutes, stirring constantly, until the moisture evaporates and they begin to soften.
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5
Pour in the olive oil. Sauté the onions in the oil for another 5-6 minutes until they become translucent and slightly golden.
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6
Add the minced garlic and grated ginger to the onions. Cook for 2 minutes, stirring frequently to ensure the garlic doesn't burn, until the aroma fills the kitchen.
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7
Stir in the slit green chilies, ground cardamom, and cumin. Toast the spices in the oil for about 1 minute.
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8
Add the squeezed, blanched collard greens to the skillet. Use tongs or a wooden spoon to break up the clumps and coat the greens thoroughly in the aromatic oil.
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9
Pour in 1/2 cup of vegetable broth. Reduce the heat to low, cover the pot with a tight-fitting lid, and let the greens braise for 20-25 minutes.
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10
Check the pot occasionally. If the greens look dry, add a splash more broth or water. The goal is a silky, tender texture, not a mushy one.
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11
Remove the lid and season with salt and black pepper. Sauté for an additional 3-5 minutes uncovered to allow any excess liquid to evaporate, concentrating the flavors.
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12
Taste and adjust seasoning. If desired, stir in a tablespoon of lemon juice just before serving to brighten the earthy flavors.
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13
Remove the whole green chilies before serving if you prefer a milder experience, or leave them as a garnish.
💡 Chef's Tips
Finely shredding the greens is the secret to the authentic texture; thick chunks won't absorb the aromatics as well. Don't skip the 'dry sauté' of the onions at the start—it's a traditional Ethiopian technique that develops a unique sweetness. If you have access to 'Mekelesha' (an Ethiopian finishing spice), sprinkle a pinch at the end for extra depth. For an even richer flavor, you can infuse your olive oil with a cinnamon stick and a few cloves before adding the onions. Leftover Gomen tastes even better the next day as the garlic and ginger further penetrate the greens.
🍽️ Serving Suggestions
Serve warm on top of fresh Injera (Ethiopian sourdough flatbread) to soak up the juices. Pair with 'Misir Wot' (Spicy Red Lentils) and 'Kik Alicha' (Yellow Split Peas) for a complete vegan platter. Accompany with a side of 'Timatim Salata' (a fresh tomato and onion salad) for a cool contrast. Enjoy with a glass of dry honey wine (Tej) or a light, crisp lager. Can also be served as a side dish to roasted meats or over a bowl of quinoa for a modern fusion twist.