Entree: Ethiopia – Sidama – ጎመን ወጥ ➤ gomen wot (Ethiopian stewed collard greens flavored with spiced butter and aromatics)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Total 50 min

Ingredients

- 2 lb (900 g) collard greens, stems removed and leaves roughly chopped
- 3 tbsp (45 ml) niter kibbeh (Ethiopian spiced clarified butter) or ghee
- 2 tbsp (30 ml) neutral oil if needed
- 2 large yellow onions, finely chopped (about 12 oz / 340 g)
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 1–2 tsp (5–10 g) berbere spice blend (adjust to heat preference)
- 1 tbsp (15 g) tomato paste (optional, for body and color)
- 1/2 cup (120 ml) water or vegetable broth
- 1 tsp (6 g) salt, plus more to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) lemon juice or 1 tbsp (15 g) crumbled Ethiopian mitmita for brightness (optional)

Instructions

1. Rinse collard greens thoroughly, remove tough stems, stack leaves and slice into 1–2 inch (2.5–5 cm) ribbons. Set aside.
2. In a wide pot or deep skillet, heat niter kibbeh 3 tbsp (45 ml) over medium heat. Add chopped onions and cook slowly, stirring occasionally, until deeply softened and beginning to caramelize, about 15–20 minutes.
3. Add minced garlic and ginger and cook 1–2 minutes until fragrant. Stir in berbere 1–2 tsp (5–10 g) and tomato paste 1 tbsp (15 g) if using; cook 1–2 minutes to bloom the spices.
4. Add the chopped collard greens to the pot in batches, stirring to wilt them down. Once all greens are in, pour in 1/2 cup (120 ml) water or broth, season with 1 tsp (6 g) salt and 1/4 tsp (1 g) pepper, and bring to a gentle simmer.
5. Cover and cook over low heat, stirring occasionally, until the greens are very tender and flavors have melded, about 25–35 minutes. Add a splash more water if mixture becomes too dry.
6. Taste and adjust seasoning with additional salt, a squeeze of lemon juice 1 tbsp (15 ml) or a pinch of mitmita if desired. Serve hot alongside injera or steamed rice as traditionally enjoyed.