Gomen Ethiopian Collard Greens Food

A TASTE OF ETHIOPIA WITH GOMEN WAT

A Taste of Ethiopia with Gomen Wat image

Looking for a delicious taste of Ethiopian cuisine? Gomen wat is the Ethiopian version of collard greens, and it's delectably delicious. Here's how to make it.

Provided by Lola Osinkolu

Number Of Ingredients 11

Ingredients

2 bunches bunches Collard Greens or Kale chopped ( roughly 1½lb)
4 tablespoons Niter Ethiopian Spiced Clarified Butter ( or cooking oil)
1 ½ teaspoon ginger (minced )
1 tbsp garlic (minced )
1 medium red onion (chopped)
1 teaspoon smoked paprika
½ teaspoon cardamom spice
1 teaspoon Cumin
1 ripe tomato ( finely chopped)
1-2 Jalapeno pepper (deseeded and diced)
Salt to taste

Steps:

In a large skillet, add the onion, tomatoes and garlic, and salt. Cook until the moisture is absorbed. About 5 minutes.
Add the oil minced ginger, garlic, paprika, cumin, cardamom, and saute for about a minute.
Stir in the collard greens and cook on medium heat until the collard greens become softened and most of the water evaporates. About 10 to 15 minutes. Adjust the seasoning if necessary.
Serve over injera.

Nutrition Facts : Calories 155 kcal, Carbohydrate 5 g, Protein 1 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 38 mg, Sodium 295 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

GOMEN WAT

Gomen Wat image

Traditional Ethiopian vegetarian dish. I've cut down the amount of oil that is used in the dish and added some different spices to complement the collards.

Provided by hidinginahoodie

Categories Side Dish Vegetables Greens

Time 1h10m

Yield 6

Number Of Ingredients 13

Ingredients

1 pound collard greens - rinsed, trimmed and chopped
2 cups water
1 tablespoon olive oil
¾ cup chopped onions
8 cloves garlic, chopped
1 tablespoon olive oil
1 ½ cups sliced green bell pepper
1 tablespoon fresh lemon juice
1 teaspoon salt
½ teaspoon ground turmeric
½ teaspoon paprika
½ teaspoon ground allspice
2 tablespoons minced fresh ginger root

Steps:

Place chopped collard greens in a pot with 2 cups of water. Bring to a boil, then reduce heat to low. Cover, and simmer until collards are tender, about 20 minutes. Drain, but reserve the cooking water. Set aside.
Heat 1 tablespoon olive oil in a pot over medium heat. Stir in onions and cook until just beginning to brown, about 10 minutes. Stir in garlic and cook for 1 minute. Add the cooked collards, 1 tablespoon olive oil, and the reserved cooking water. Simmer, uncovered, over medium-high heat until liquid is nearly evaporated, 10 to 15 minutes.
Add the green pepper slices, lemon juice, salt, turmeric, paprika, allspice, and ginger root. Cook until peppers are soft, about 5 minutes.

Nutrition Facts : Calories 87.6 calories, Carbohydrate 10.1 g, Fat 5 g, Fiber 4 g, Protein 2.7 g, SaturatedFat 0.7 g, Sodium 408.3 mg, Sugar 2.2 g

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Bring a large pot of water to a boil over high heat. Add chopped collards and cook until soft, about 15 minutes. Drain well in a colander.
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