Recipe Image

Gomen (Ethiopian-Style Collard Greens)

  • 1 h
  • 1 h
Fetlework Tefferi
“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.”


    • 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


  • 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.
ALL RIGHTS RESERVED © 2019 Printed From 10/20/2019