Gomen: Ethiopian fasting dish recipe
ጎመንAlso known as Ye'abesha gomen, hamli (Eritrean), Ethiopian collard greens · Both
Gomen is the green on almost every combination plate: collard greens cooked with onion, garlic, and ginger until either bright and just-tender or long-braised and silky, depending on the house. It is simple, forgiving, and naturally vegan when you use oil, which makes it a fixture of the fasting table and a classic partner to kitfo.
Published
Method
- 1
Strip the tough center stems out of the collards, because leaving them in makes the dish stringy. Stack the leaves, roll them up, slice into thin ribbons, then chop.
- 2
Warm the niter kibbeh or oil in a wide pot over medium heat and cook the onion, stirring, until soft and translucent, about 7 to 10 minutes. Let it brown a little if you want a deeper, braised flavor.
- 3
Add the garlic, ginger, chilies, and the cumin and coriander if using, and cook 2 to 3 minutes until fragrant.
- 4
Add the collards with a splash of water and a good pinch of salt, and stir to coat them in the aromatics.
- 5
Now choose your texture. For a quick, bright version, saute uncovered for 6 to 8 minutes until the greens are wilted and vivid green but still have a little bite. For the tender, restaurant-style version, add about a cup of water, cover, and braise on low for 40 to 50 minutes, stirring now and then, until very soft and silky and the liquid has mostly cooked away.
- 6
Taste and adjust the salt, then finish with a small splash of vinegar or a squeeze of lemon to lift it. Serve as part of a combination platter or alongside kitfo.
Cook's notes
- A finishing hit of acid, either vinegar or lemon, wakes the whole dish up. Add it off the heat.
- For fasting days, use oil instead of niter kibbeh and it stays fully vegan.
Common questions
Can I use kale or spinach instead of collards?+
Kale is a great substitute and holds its texture well. Spinach works but cooks down much faster and softer, so add it near the end.
How do I make it the tender way restaurants serve?+
Braise it. After the greens wilt, add water, cover, and cook it low and slow for 40 to 50 minutes until it turns soft and silky.
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