📝 About This Recipe
Gomen Zer is a vibrant, refreshing departure from the more common braised Ethiopian greens, offering a crisp and peppery bite that awakens the palate. Traditionally served cold or at room temperature, this salad showcases the natural pungency of mustard greens balanced by the warmth of fresh ginger and the sharp kick of bird's eye chilies. It is a quintessential side dish that provides a bright, acidic counterpoint to the rich, slow-cooked stews found on a traditional vegetable platter (Yetsom Beyaynetu).
🥗 Ingredients
The Greens
- 2 large bunches Fresh Mustard Greens (stems removed, leaves thoroughly washed and dried)
- 1 teaspoon Salt (for the blanching water)
Aromatics and Vegetables
- 1/2 medium Red Onion (very thinly sliced into half-moons)
- 2 medium Roma Tomato (seeded and diced small)
- 2-3 pieces Serrano or Bird's Eye Chilies (de-seeded and finely minced)
- 1 tablespoon Fresh Ginger (peeled and finely grated)
- 2 cloves Garlic (pressed or minced into a paste)
The Dressing
- 3 tablespoons Extra Virgin Olive Oil (or Niter Kibbeh if a richer, non-vegan flavor is desired)
- 2 tablespoons Fresh Lemon Juice (about half a large lemon)
- 1 teaspoon White Vinegar (for a sharp fermented note)
- 1/2 teaspoon Sea Salt (adjust to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Prepare a large bowl with ice and cold water to create an ice bath; set this aside near your stove.
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2
Bring a large pot of water to a rolling boil and add 1 teaspoon of salt.
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3
Stack the mustard green leaves, roll them tightly like a cigar, and slice them into thin ribbons (chiffonade) about 1/2 inch wide.
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4
Submerge the mustard greens into the boiling water for exactly 60-90 seconds. You want them to turn bright green and lose their raw toughness, but retain a distinct snap.
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5
Quickly drain the greens and plunge them immediately into the ice bath to stop the cooking process and lock in the vibrant color.
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6
Once cooled, take handfuls of the greens and squeeze firmly to remove as much excess water as possible. This is crucial to prevent a soggy salad.
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7
Place the squeezed greens in a large mixing bowl and fluff them up with your fingers to separate the ribbons.
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8
In a small jar or bowl, whisk together the olive oil, lemon juice, vinegar, grated ginger, minced garlic, salt, and pepper until emulsified.
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9
Add the thinly sliced red onions, diced tomatoes, and minced chilies to the bowl with the mustard greens.
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10
Pour the dressing over the vegetables and toss thoroughly using tongs or clean hands to ensure every leaf is coated with the aromatics.
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11
Taste and adjust seasoning; you may want an extra squeeze of lemon or a pinch more salt depending on the bitterness of the greens.
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12
Cover and refrigerate for at least 30 minutes before serving to allow the flavors of the ginger and chili to penetrate the greens.
💡 Chef's Tips
If mustard greens are too bitter for your taste, you can use a 50/50 mix of mustard greens and kale or collards. Always squeeze the greens as dry as possible; any leftover water will dilute the zesty dressing. For the best texture, slice the red onions as thin as paper so they soften slightly in the acidic dressing. If you prefer more heat, leave the seeds in the bird's eye chilies. Do not overcook the greens during the blanching phase; they should have a 'bite' similar to al dente pasta.
🍽️ Serving Suggestions
Serve alongside warm Injera (Ethiopian sourdough flatbread) to scoop up the salad. Pairs beautifully as a refreshing side to spicy Doro Wat (Chicken Stew). Include it as part of a vegetarian 'Bayaynetu' platter with Misir Wat and Shiro. Accompany with a crisp, dry white wine like a Chenin Blanc or a cold Ethiopian lager. Can be served as a light lunch topped with crumbled Ayib (Ethiopian fresh cheese).