Entree: Ethiopia – Ethiopian Orthodox Fasting Cuisine – ጎመን ➤ Gomen (Slow-simmered collard greens seasoned with onion, garlic, ginger, and mild Ethiopian spices prepared without animal products)

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 20 min

Cook 25 min

Total 45 min

Ingredients

- 1 lb (454 g) collard greens (or kale), stems removed and leaves chopped into 1–2 inch (2.5–5 cm) pieces
- 3 tbsp (45 ml) vegetable oil or sunflower oil
- 1 medium onion, about 6 oz (170 g), finely chopped
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 1/2 tsp (1 g) ground turmeric
- 1/2 tsp (1 g) berbere spice blend, optional for mild heat
- 1/2 cup (120 ml) vegetable broth or water
- 1 tbsp (15 ml) lemon juice
- 1 tsp (6 g) kosher salt, or to taste
- Freshly ground black pepper, to taste
- Injera or cooked rice, for serving (no measurement required)

Instructions

1. Rinse the chopped greens thoroughly and drain well. If pieces are large, roughly chop again into bite-size strips.
2. Heat the oil in a large skillet or pot over medium heat. Add the chopped onion and cook, stirring, until softened and beginning to brown, about 6–8 minutes.
3. Add the minced garlic and ginger and cook for 1–2 minutes until fragrant. Stir in turmeric and berbere (if using) and cook for 30 seconds to bloom the spices.
4. Add the chopped greens in batches, stirring to wilt each addition. Once all greens are added, pour in the vegetable broth or water, bring to a gentle simmer, cover, and cook until tender, about 15–20 minutes.
5. Uncover and simmer a few minutes more if necessary to evaporate excess liquid. Stir in lemon juice, salt, and pepper, adjust seasoning to taste.
6. Serve hot with injera or rice.