Gomen

Name: Gomen
Total time: 45 min
Yield: 4
Cuisine: Ethiopian
Ingredients: 1 large bunch collard greens (about 12 oz to 1 lb), thick stems removed and leaves chopped (kale works too); 1 large onion, finely chopped; 3 tbsp niter kibbeh for everyday, or oil for fasting; 3 cloves garlic, minced, and 1 tbsp minced fresh ginger; 1 to 2 green chilies (jalapeno or Thai), minced, to taste; 1 tsp ground cumin and 1 tsp ground coriander (optional); Salt to taste; A splash of water, and a little white wine vinegar or lemon to finish

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Also 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.

45 min Easy Serves 4VeganFasting (Tsom)

Watch how to make Gomen

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.

More vegan & fasting

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