Gomen with Nit'ir Qibe (Ethiopian Collard Greens in Spiced Butter)

⏱ 55 min · Serves 4

Silky slow-cooked collards folded through fragrant nit'ir qibe — butter infused with cardamom, fenugreek, ginger and garlic. Earthy, buttery and gently warming, it's the dish that quietly steals the platter at any Ethiopian meal. Serve with injera or rice.

Per serving: 238 kcal · 6.5g protein · 14.0g carbs · 18.0g fat

Ingredients

• For the nit'ir qibe (spiced butter):
• 250g unsalted butter
• 1 small onion, finely chopped
• 3 garlic cloves, crushed
• 1 tbsp finely grated fresh ginger
• 1 tsp fenugreek seeds
• 4 green cardamom pods, cracked
• 1 tsp coriander seeds
• 1/2 tsp ground turmeric
• 1/4 tsp ground cinnamon
• 2 cloves
• For the gomen:
• 800g collard greens (or kale), tough stems removed, shredded
• 1 large onion, finely sliced
• 4 garlic cloves, thinly sliced
• 1 tbsp grated fresh ginger
• 1-2 green jalapeño or serrano chillies, sliced
• 250ml water or light stock
• 1 tsp salt, plus more to taste
• Squeeze of lemon juice

Method

1. Make the spiced butter: melt the butter gently in a small saucepan over low heat. Add all remaining nit'ir qibe ingredients and cook very gently for 20 minutes, never letting it boil — it should just barely tremble.
2. Strain the butter through a fine sieve or muslin into a jar, discarding the solids. You'll have about 200ml; you need 4 tbsp for this dish and the rest keeps in the fridge for a month.
3. Heat 3 tbsp of the nit'ir qibe in a wide heavy pot over medium heat. Add the sliced onion and cook 8-10 minutes until soft and golden at the edges.
4. Stir in the sliced garlic, ginger and chillies and cook 2 minutes until fragrant.
5. Add the shredded greens in handfuls, letting each wilt before adding more. Pour in the water, add the salt, cover and simmer over low heat for 25-30 minutes, stirring occasionally, until the greens are completely tender and most liquid has gone.
6. Uncover and cook off any remaining liquid. Stir in the final tablespoon of spiced butter, taste and adjust salt, then finish with a squeeze of lemon. Serve warm with injera, rice or alongside a lentil stew.