Gomen

Name: Gomen
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Ethiopian
Ingredients: 1 large bunch collard greens, stemmed and chopped; 1 large onion, diced; 4 cloves garlic, minced; 1 tbsp fresh ginger, grated; 2 tbsp niter kibbeh or olive oil; 1 jalapeño, seeded and minced; 1/2 tsp turmeric; Salt and black pepper; 1/4 cup water

ጎመን (GO-men)

Ethiopian Braised Collard Greens

⏱ Prep Time 30 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 149 kcal

Tender collard greens slow-braised with garlic, ginger, and niter kibbeh until silky and flavorful, a beloved Ethiopian side dish.

Nutrition & Info

Protein 5.0g

Carbs 12.0g

Fat 9.0g

Protein Carbs Fat

Dietary

vegetarian vegan dairy-free gluten-free nut-free

Allergen Warnings

⚠ dairy

Equipment Needed

large pot cutting board sharp knife

Presentation Guide

Vessel: section of injera platter

Garnishes: none traditional

Accompaniments: injera, other wats

Ingredients

1 large bunch collard greens, stemmed and chopped
1 large onion, diced
4 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tbsp niter kibbeh or olive oil
1 jalapeño, seeded and minced
1/2 tsp turmeric
Salt and black pepper
1/4 cup water

Instructions

1
Remove tough stems from collard greens, stack leaves, roll tightly, and slice into thin ribbons across the roll.
2
Heat niter kibbeh in a large pot, add onions, and cook over medium heat for eight minutes until softened.
3
Add garlic, ginger, jalapeño, and turmeric, stirring for two minutes until very fragrant and well combined.
4
Add greens in batches, tossing to coat with the spiced oil as they wilt down to make room for more.
5
Add water, cover, and simmer on low heat for fifteen minutes until greens are completely tender and silky.
6
Season with salt and pepper, toss once more, and serve alongside other wats on a communal injera platter.

💡

Did You Know?

Gomen is one of the few Ethiopian dishes that appears on both fasting and non-fasting tables, simply by swapping niter kibbeh for oil.

Chef's Notes

Equipment Tips

large pot
cutting board
sharp knife

Garnishing

none traditional

Accompaniments

injera, other wats

The Story Behind Gomen

Gomen reflects the Ethiopian genius for transforming simple greens into something deeply flavorful through patient cooking and aromatic spicing. Collard greens thrive in the Ethiopian highlands, making this dish accessible to families at every economic level. During fasting periods, the butter is replaced with oil, but the technique remains the same. This adaptability has made gomen one of the most enduring dishes in Ethiopian culinary history.

🕐 Traditionally enjoyed everyday meal, fasting days with oil 📜 Origins: Ancient Ethiopian

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