Gomen (Ethiopian-Style Collard Greens)

Gomen (Ethiopian-Style Collard Greens)

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From: EatingWell Magazine, January/February 2018

These sautéed collards can be served as a vegan main dish or as a hearty side to doro alicha (chicken with onions and spiced butter sauce) or messer wot (spiced lentils). Either way, don't forget to serve it with injera, the traditional crêpe-like bread common in Ethiopia.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 2 bunches collard greens (1½-1¾ pounds), stemmed and finely chopped
  • 1 cup minced red onion
  • 2 tablespoons water
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons minced fresh garlic
  • 1 medium tomato, very finely chopped (almost pureed)
  • 1 medium jalapeño pepper, sliced
  • 1 tablespoon tikur azmud (see Tip), ground, or 1 teaspoon each ground cardamom and cumin
  • ¾ teaspoon sea salt

Preparation

  • Prep

  • Ready In

  1. Bring a large pot of water to a boil over high heat. Add collards and cook until soft, about 15 minutes. Drain well in a colander.
  2. Add onion and 2 tablespoons water to the pot and cook over medium heat, stirring often, until the onion is translucent, 4 to 5 minutes. Add oil and garlic and cook, stirring, for 1 minute. Add tomato and jalapeño; cook, stirring a few times, for 5 minutes. Stir in the greens, cover and cook, stirring once or twice, for 10 minutes.
  3. Reduce heat to medium-low. Stir in tikur azmud (or cardamom and cumin), cover and cook for 3 minutes. Remove from heat. Stir in salt.
  • Tip: Tikur azmud, aka black cumin seeds, are often used to flavor breads and clarified butter.

Nutrition information

  • Serving size: ⅔ cup
  • Per serving: 126 calories; 10 g fat(1 g sat); 4 g fiber; 8 g carbohydrates; 3 g protein; 92 mcg folate; 0 mg cholesterol; 2 g sugars; 0 g added sugars; 3,442 IU vitamin A; 31 mg vitamin C; 167 mg calcium; 1 mg iron; 154 mg sodium; 247 mg potassium
  • Nutrition Bonus: Vitamin A (69% daily value), Vitamin C (52% dv), Folate (23% dv)
  • Carbohydrate Servings: ½

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