Ethiopian Gomen
Collard greens cooked far past the quick-sauté stage, with onion, garlic and ginger turning a sturdy vegetable into something soft and deeply savory.
About this dish
Gomen is an Ethiopian preparation of cooked greens, commonly collards in contemporary recipes. Unlike a quick Western sauté, the greens are allowed enough time to become thoroughly tender while absorbing onion, ginger and garlic. Versions may use oil for fasting meals or butter and spiced fat in other contexts.
Why this dish matters
Yohanis Gebreyesus includes gomen among Ethiopia’s important vegetable dishes in his book Ethiopia: Recipes and Traditions from the Horn of Africa. Saveur’s adaptation of his method emphasizes a straightforward combination of onion, fresh ginger, garlic and collards, while older Ethiopian gomen recipes may add niter kibbeh and spices. The dish’s restraint is useful on a communal platter: its savory greens balance richer wots, tibs and fresh cheese.
Greens, fat and spice choices vary by household and fasting practice. Kale can work when collards are unavailable, but the texture and flavor will change.
Preparation notes
Thick collard stems need much longer than the leaves and can make the finished dish stringy.
Collards can hide grit in their folds; wash before slicing.
Do not stop simply because the greens have wilted. Gomen should be soft enough to fold easily around injera.
Ingredients & detailed method
Ingredients
- 2 tbsp olive oil, neutral oil or niter kibbeh
- 1 large yellow or red onion, finely chopped
- 1 tbsp minced fresh ginger
- 3 garlic cloves, minced
- 1 1/2 lb collard greens, thick stems removed and leaves cut into 1-inch ribbons
- 3/4 cup water, plus more as needed
- 1 tsp kosher salt, plus more to taste
- 1 jalapeño, seeded and sliced, optional
- 1 tsp fresh lemon juice or mild vinegar, optional finish
Method
- 1.Wash the collard leaves thoroughly, remove thick stems and cut the leaves into ribbons.
- 2.Heat oil or niter kibbeh in a wide pot over medium-low heat. Add onion and cook 10–12 minutes until very soft and translucent with only light browning.
- 3.Add ginger and garlic and cook 1 minute until fragrant.
- 4.Add collards in several handfuls, turning each addition into the onion mixture until it begins to wilt.
- 5.Add water and salt, cover tightly and reduce heat to low. Cook 20 minutes, stirring once or twice.
- 6.Check the greens and add a splash of water if the pot is dry. Continue 10–15 minutes. Checkpoint: leaves should be fully tender with no raw chew, while the pan should have little free liquid.
- 7.Stir in jalapeño if using and cook uncovered 2–3 minutes.
- 8.Taste for salt and add a small amount of lemon juice or vinegar only if the greens need brightness. Serve warm with injera and other Ethiopian dishes.
Worth finding before you cook
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