Entree: Ethiopia – Gurage – ጎመን ➤ Gomen (Braised Ethiopian collard greens seasoned with spiced clarified 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 10 min

Cook 25 min

Total 35 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 1 lb collard greens, stems removed and coarsely chopped (or kale if unavailable)
- 3 tbsp niter kibbeh (Ethiopian spiced clarified butter) or unsalted butter
- 1 medium yellow onion, finely chopped, about 6 oz
- 3 cloves garlic, minced, about 5/16 oz
- 1 tbsp fresh ginger, minced
- 1/2 tsp ground turmeric
- 1/4 tsp ground cardamom (optional)
- 1/2 tsp freshly ground black pepper
- Kosher salt to taste
- 1/2 cup (120 ml) water or vegetable broth (more as needed)
- 1 tbsp (15 ml) fresh lemon juice (optional)

Show original ingredient measurements

- 1 lb (454 g) collard greens, stems removed and coarsely chopped (or kale if unavailable)
- 3 tbsp (42 g) niter kibbeh (Ethiopian spiced clarified butter) or unsalted butter
- 1 medium yellow onion, finely chopped, about 6 oz (170 g)
- 3 cloves garlic, minced, about 9 g
- 1 tbsp (6 g) fresh ginger, minced
- 1/2 tsp (1 g) ground turmeric
- 1/4 tsp (0.5 g) ground cardamom (optional)
- 1/2 tsp (1 g) freshly ground black pepper
- Kosher salt to taste
- 1/2 cup (120 ml) water or vegetable broth (more as needed)
- 1 tbsp (15 ml) fresh lemon juice (optional)

Instructions

1. Rinse the collard greens well, remove and discard tough stems, then stack and roll the leaves and slice into 1–2 inch ribbons.
2. In a large heavy skillet or saucepan, warm the niter kibbeh over medium heat until melted and fragrant. Add the chopped onion and sauté until softened and beginning to brown, about 6–8 minutes.
3. Add the garlic and ginger and cook, stirring, for 1–2 minutes until aromatic. Stir in the turmeric, cardamom (if using), and black pepper and cook for 30 seconds to bloom the spices.
4. Add the chopped collard greens to the pan in batches, tossing to coat each addition in the spiced butter. Pour in the water or broth, cover, and reduce heat to medium-low.
5. Simmer gently, stirring occasionally, until the greens are tender and most of the liquid has evaporated, about 15–20 minutes. Add more water a few tablespoons at a time if the pan becomes too dry.
6. Season to taste with salt and finish with a squeeze of lemon juice if desired. Serve warm alongside injera or with stews and legumes.