📝 About This Recipe
Gomen Wot is a cornerstone of the Ethiopian 'Yetsom' (fasting) platter, offering a soul-warming blend of tender collard greens infused with the aromatic depth of Niter Kibbeh and ginger. Unlike quick-sautéed greens, this traditional stew is slowly braised until the leaves become buttery and succulent, absorbing the complex heat of green chilies and garlic. It is a vibrant, nutrient-dense celebration of Ethiopian culinary heritage that proves how humble greens can be transformed into a gourmet centerpiece.
🥗 Ingredients
The Greens
- 2 large bunches Collard Greens (stems removed, leaves finely ribbons-cut)
- 2 cups Water (for parboiling)
- 1 teaspoon Salt (for the boiling water)
Aromatic Base
- 2 medium Red Onion (very finely minced)
- 1/4 cup Vegetable Oil (or Vegan Niter Kibbeh for authentic flavor)
- 4-5 cloves Garlic (minced into a paste)
- 1 tablespoon Fresh Ginger (peeled and finely grated)
- 2-3 pieces Serrano or Jalapeño Peppers (de-seeded and sliced into rounds)
Seasoning and Finish
- 1/2 teaspoon Korerima (Black Cardamom) (ground; essential for authentic aroma)
- 1/2 teaspoon Turmeric Powder (for a golden hue)
- to taste Sea Salt
- 1 teaspoon Lemon Juice (optional, for a bright finish)
👨🍳 Instructions
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1
Thoroughly wash the collard green leaves. Remove the tough central ribs and stack the leaves, rolling them tightly like a cigar. Slice them into very thin ribbons (chiffonade).
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2
Bring a large pot of salted water to a boil. Add the shredded collard greens and blanch for about 5-8 minutes until they soften slightly. Drain well and set aside.
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3
In a heavy-bottomed pot or Dutch oven, add the minced onions. Cook them over medium heat without oil for 3-5 minutes, stirring constantly, until they release their moisture and begin to soften.
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4
Add the vegetable oil (or vegan Niter Kibbeh) to the onions. Sauté for another 8-10 minutes on medium-low heat until the onions are translucent and golden, but not browned.
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5
Stir in the garlic paste and grated ginger. Cook for 2 minutes until fragrant, being careful not to burn the garlic.
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6
Add the turmeric and ground korerima to the oil and onion mixture. Toast the spices for 1 minute to wake up the essential oils.
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7
Add the blanched collard greens to the pot. Toss well to ensure every ribbon of green is coated in the spiced oil and onion mixture.
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8
Pour in about 1/2 cup of water. Cover the pot with a tight-fitting lid and reduce the heat to low.
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9
Simmer the greens for 25-30 minutes. Check occasionally to ensure there is still a bit of moisture; add a tablespoon of water if it looks too dry.
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10
Stir in the sliced green chilies during the last 10 minutes of cooking. This allows them to soften and infuse heat without losing their color.
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11
Taste the stew and add salt as needed. If you prefer a bit of brightness, stir in the lemon juice at this stage.
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12
The Gomen is ready when the greens are buttery-tender and have absorbed the flavors of the aromatics. Remove from heat and let sit for 5 minutes before serving.
💡 Chef's Tips
Finely chopping the greens is the secret to the perfect texture; chunky pieces won't achieve that classic silky mouthfeel. Don't skip the 'dry-sweating' of the onions at the start—this is a traditional Ethiopian technique that builds a deep, sweet base without scorching. If you can't find Korerima, a mix of ground black cardamom and a pinch of cloves is a decent substitute. For a richer version, you can add a few cubes of Yukon Gold potatoes along with the greens to create a more substantial 'Gomen be Denich'. Always wash collard greens multiple times in a bowl of water to ensure all grit is removed from the underside of the leaves.
🍽️ Serving Suggestions
Serve warm on a large piece 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. A side of 'Ayib' (Ethiopian crumbled cheese) or a dollop of Greek yogurt provides a cool contrast to the chilies. Accompany with a glass of Tej (Ethiopian honey wine) or a light, crisp lager. Finish the meal with a traditional Ethiopian coffee ceremony for the most authentic experience.