📝 About This Recipe
Hailing from the Gurage region of Ethiopia, this dish is a masterclass in transforming humble greens into a luxurious, melt-in-your-mouth delicacy. Unlike standard sautéed greens, Gomen Gurage is finely minced and slow-simmered with aromatic Niter Kibbeh (spiced clarified butter) and Ayib (fresh cheese), resulting in a rich, creamy texture. It is a celebratory dish that represents the heart of Ethiopian hospitality and the unique culinary heritage of the Gurage people.
🥗 Ingredients
The Greens
- 2 large bunches Collard Greens (stems removed, leaves thoroughly washed)
- 4 cups Water (for blanching)
- 1 teaspoon Salt (for the blanching water)
Aromatics and Base
- 1/2 cup Niter Kibbeh (Ethiopian spiced clarified butter)
- 1 medium Red Onion (very finely minced)
- 4 cloves Garlic (minced into a paste)
- 1 tablespoon Ginger (freshly grated)
- 2-3 pieces Green Thai Chilies (seeded and minced for mild heat)
Seasoning and Finishing
- 1/2 teaspoon Korerima (ground black cardamom)
- 1/4 teaspoon Mitmita (optional, for an extra spicy kick)
- 1/2 cup Ayib (Ethiopian crumbled fresh cheese; can substitute with dry cottage cheese)
- to taste Salt (sea salt preferred)
👨🍳 Instructions
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1
Bring a large pot of salted water to a rolling boil. Prepare an ice bath in a large bowl nearby.
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2
Submerge the cleaned collard green leaves in the boiling water. Blanch for 5-7 minutes until the leaves are tender but still vibrant green.
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3
Immediately transfer the greens to the ice bath to stop the cooking process. Once cooled, squeeze out as much water as humanly possible using your hands or a clean kitchen towel.
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4
On a large cutting board, mince the squeezed greens extremely fine. The texture should be almost like a coarse pesto; this is the signature of the Gurage style.
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5
In a heavy-bottomed skillet or traditional Dutch oven, melt 1/4 cup of the Niter Kibbeh over medium-low heat.
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6
Add the finely minced onions to the butter. Sauté slowly for 8-10 minutes until they are translucent and soft, but do not let them brown.
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7
Stir in the garlic, ginger, and green chilies. Cook for another 2-3 minutes until the aroma is released and the raw bite of the garlic is gone.
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8
Add the minced collard greens to the skillet. Stir thoroughly to ensure every bit of green is coated in the spiced butter and aromatics.
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9
Add the remaining 1/4 cup of Niter Kibbeh. Reduce the heat to low and cover the pan.
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10
Simmer the greens for 15 minutes, stirring occasionally. If the mixture looks dry, add a tablespoon of water or more butter.
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11
Stir in the ground Korerima (black cardamom) and Mitmita if using. Season with salt to taste.
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12
Just before serving, gently fold in the Ayib (cheese). You want the cheese to be warmed through and slightly integrated, but still visible as white flecks against the dark greens.
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13
Remove from heat and let the flavors meld for 2 minutes before transferring to a serving platter.
💡 Chef's Tips
The secret to authentic Gomen Gurage is the 'squeeze'—ensure the greens are very dry before mincing to prevent a watery dish. If you cannot find Korerima, a tiny pinch of regular cardamom mixed with black pepper is the best substitute. For a vegan version, use seasoned olive oil instead of Niter Kibbeh and almond-based crumble instead of Ayib. Do not rush the onion sautéing; low and slow heat develops the sweetness that balances the earthy greens. Always mince the greens by hand with a sharp knife rather than a food processor to maintain the correct texture.
🍽️ Serving Suggestions
Serve warm with plenty of fresh, tangy Injera flatbread. Pairs beautifully with Kitfo (Ethiopian beef tartare) for a traditional Gurage feast. Accompany with a side of spicy Misir Wot (red lentil stew) for a balanced vegetarian platter. Serve with a glass of Tej (Ethiopian honey wine) to complement the richness of the butter. Enjoy with a side of Gomen Kitfo (a variation using more spices and cheese) for a greens-focused meal.