Ethiopian Gomen – Braised Collard Greens with Garlic & Ginger

⏱ 45 min · Serves 4

Deeply savoury and warmly spiced, Gomen is a staple of the Ethiopian table. Collard greens are slow-braised with punchy garlic, fresh ginger, fragrant spiced butter, and sweet caramelised onions until silky and meltingly tender. Served alongside injera or rice, it's a humble dish that punches well above its weight.

Per serving: 178 kcal · 5.0g protein · 14.0g carbs · 12.0g fat

Ingredients

• 700g collard greens, stems removed, leaves roughly chopped
• 3 tbsp niter kibbeh (Ethiopian spiced clarified butter) or regular unsalted butter
• 2 medium white onions, finely sliced
• 6 garlic cloves, minced
• 2 tsp fresh ginger, finely grated
• 1 tsp ground cumin
• ½ tsp ground turmeric
• ½ tsp dried chilli flakes (optional)
• 120ml water or vegetable stock
• 1 tbsp fresh lemon juice
• Salt and black pepper to taste

Method

1. Bring a large pot of salted water to the boil. Blanch the chopped collard greens for 3 minutes, then drain and set aside.
2. In a large heavy-based pan or Dutch oven, melt the niter kibbeh over a medium heat. Add the sliced onions and cook, stirring occasionally, for 15–18 minutes until deeply golden and caramelised.
3. Add the minced garlic, grated ginger, cumin, turmeric, and chilli flakes. Stir and cook for 2 minutes until fragrant.
4. Add the blanched collard greens to the pan and toss well to coat in the spiced butter and onions.
5. Pour in the water or vegetable stock, season generously with salt and pepper, and stir to combine. Reduce the heat to low, cover, and braise for 15 minutes, stirring halfway, until the greens are very tender and the liquid has mostly been absorbed.
6. Remove from the heat, stir in the lemon juice, and taste for seasoning. Serve warm alongside injera, flatbread, or steamed rice.