Entree: Ethiopia – Tigray – ጎመን በሥጋ ➤ Gomen be siga (Slow-simmered collard greens cooked with seasoned beef in spiced Ethiopian butter)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

- 1 lb (454 g) beef stew meat, cut into 1-inch (2.5 cm) cubes
- 2 lb (900 g) collard greens, stems removed and roughly chopped
- 3 tbsp (45 ml) niter kibbeh (Ethiopian spiced clarified butter) or unsalted butter
- 1 large onion, finely chopped (about 150 g)
- 3 cloves garlic, minced (about 9 g)
- 1 tbsp (15 g) fresh ginger, minced
- 1 medium tomato, diced (about 100 g) optional for a touch of acidity
- 1 tbsp (15 g) berbere spice blend (adjust to taste)
- 1 cup (240 ml) beef stock or water, more as needed
- 1 tsp (6 g) kosher salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) lemon juice (optional, to brighten at the end)

Instructions

1. Heat 1 tbsp (15 ml) of the niter kibbeh in a heavy skillet or Dutch oven over medium-high heat. Add the beef cubes, season lightly with a pinch of salt and pepper, and brown on all sides, about 6–8 minutes. Remove browned beef and set aside.
2. Reduce heat to medium and add the remaining 2 tbsp (30 ml) niter kibbeh to the pot. Add the chopped onion and sauté until softened and golden, about 8–10 minutes. Stir in the minced garlic and ginger and cook 1–2 minutes until aromatic.
3. Add the berbere spice and diced tomato (if using) and cook, stirring, 2–3 minutes to bloom the spices. Return the browned beef to the pot and stir to coat with the spice-onion mixture.
4. Add the chopped collard greens in batches, allowing them to wilt slightly before adding more. Pour in 1 cup (240 ml) beef stock or water, bring to a simmer, then reduce heat to low and cover. Cook gently until the beef is tender and the collards are soft, about 30–40 minutes, stirring occasionally and adding a splash more stock or water if it becomes too dry.
5. Taste and adjust seasoning with salt and black pepper. Stir in 1 tbsp (15 ml) lemon juice if using, to brighten flavors. If desired, finish with a small pat of niter kibbeh for extra richness.
6. Serve hot alongside injera, rice, or flatbread.