Entree: Ethiopia – Gurage – ጎመን በስጋ ➤ Gomen Besiga (Ethiopian stewed collard greens cooked with tender beef in spiced butter)

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 1 hr

Total 1 hr 20 min

Ingredients

- 1 lb (450 g) collard greens or kale, stems removed and leaves thinly sliced
- 1 lb (454 g) stewing beef, trimmed and cut into 1/2-inch (12 mm) cubes
- 3 tbsp (45 ml) niter kibbeh (Ethiopian spiced clarified butter) or unsalted butter
- 1 large onion, finely chopped (about 1 1/2 cups / 225 g)
- 3 cloves garlic, minced (about 1 tbsp / 9 g)
- 1 tbsp (15 g) fresh ginger, minced
- 1 tsp (5 g) berbere spice (optional or to taste)
- 1/2 tsp (2.5 g) ground turmeric
- 1 cup (240 ml) beef stock or water
- 1 tbsp (15 ml) tomato paste
- 1 tsp (5 ml) lemon juice, or to taste
- Salt, to taste
- Freshly ground black pepper, to taste

Instructions

1. Heat niter kibbeh in a heavy skillet or Dutch oven over medium heat. Add chopped onion and cook, stirring, until softened and beginning to brown, about 8–10 minutes. Add garlic and ginger and cook 1–2 minutes until fragrant.
2. Add the beef cubes and brown on all sides, about 5–7 minutes. Sprinkle berbere and turmeric, stirring to coat the meat and onions.
3. Stir in tomato paste and stock (or water), scrape up any browned bits, bring to a simmer, then reduce heat to low. Cover and cook gently for 30 minutes.
4. Add the sliced collard greens in batches, stirring to wilt and incorporate into the stew. If mixture looks dry, add a splash more stock. Cover and simmer until the beef is tender and greens are fully softened, about 20–30 minutes more.
5. Taste and adjust seasoning with salt, pepper, and lemon juice for brightness. Serve hot with injera, taita, or steamed rice.