Entree: Ethiopia – Addis Ababa – ጎመን ➤ gomen (Ethiopian braised collard greens seasoned with spiced clarified butter, onion, garlic, and ginger)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

- 1 lb (450 g) collard greens, stems removed and chopped
- 3 tbsp (45 ml) niter kibbeh (Ethiopian spiced clarified butter)
- 1 large onion (approx. 8 oz / 225 g), finely diced
- 3 cloves (9 g) garlic, minced
- 1 tbsp (6 g) fresh ginger, minced
- 1 green chili (approx. 15 g), seeded and minced (adjust to taste)
- 1/2 tsp (2 g) ground turmeric
- 1 cup (240 ml) water or vegetable broth
- 1 cup (170 g) cooked chickpeas (optional, for added protein)
- 1 tsp (6 g) salt, or to taste
- 1 tbsp (15 ml) lemon juice, optional

Instructions

1. Rinse the chopped collard greens well and drain. If leaves are large, stack and slice into 1-inch (2.5 cm) ribbons.
2. Heat 3 tbsp (45 ml) niter kibbeh in a large heavy skillet or Dutch oven over medium heat. Add the diced onion and sauté until translucent and beginning to brown, about 6–8 minutes.
3. Add the minced garlic, ginger, and green chili and cook 1–2 minutes until fragrant. Stir in 1/2 tsp (2 g) ground turmeric.
4. Add the chopped collard greens a handful at a time, stirring to wilt each addition. Once all greens are in the pot, pour in 1 cup (240 ml) water or broth, stir to combine, and bring to a gentle simmer.
5. Cover and cook over low heat for 20–30 minutes, stirring occasionally, until the greens are tender and most of the liquid has been absorbed. If using cooked chickpeas, add them in the final 8–10 minutes to heat through.
6. Season with 1 tsp (6 g) salt to taste and finish with 1 tbsp (15 ml) lemon juice if using. Adjust seasoning as needed.
7. Serve hot, traditionally with injera, or with rice or flatbread for a complete meal.