Entree: Ethiopia – Amhara – ጎመን በስጋ ➤ Gomen be-siga (Ethiopian braised collard greens cooked with spiced beef and clarified butter)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 20 min

Total 1 hr 45 min

Ingredients

- 1 lb (454 g) stewing beef, cut into 1-inch (2.5 cm) cubes
- 1 lb (454 g) collard greens, stems removed and leaves chopped
- 3 tbsp (45 ml) niter kibbeh (Ethiopian spiced clarified butter)
- 1 large onion, finely chopped, approx. 8 oz (225 g)
- 3 cloves (9 g) garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 1 tsp (2 g) berbere spice (adjust to taste)
- 1 medium tomato, chopped, approx. 4 oz (115 g)
- 1 cup (240 ml) beef stock or water
- 1 tsp (6 g) salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) lemon juice (optional, to finish)

Instructions

1. Heat 1 tbsp (15 ml) of niter kibbeh in a heavy pot over medium-high heat; add the beef cubes and brown on all sides, then remove and set aside.
2. Add the remaining 2 tbsp (30 ml) niter kibbeh to the pot; reduce heat to medium and sauté the chopped onion until soft and golden, about 8–10 minutes.
3. Stir in the minced garlic and ginger and cook 1–2 minutes until fragrant, then add the berbere and cook briefly to bloom the spice, about 30 seconds.
4. Add the chopped tomato and cook until it softens, 3–4 minutes, then return the browned beef to the pot and pour in the beef stock or water; bring to a simmer.
5. Cover, reduce heat to low, and simmer gently until beef is nearly tender, about 45–60 minutes, adding a little more water if needed.
6. Add the chopped collard greens to the pot, stir to combine, cover, and simmer until the greens and beef are fully tender, about 15–20 minutes more.
7. Season with salt and pepper, stir in lemon juice if using, and finish with a small pat of niter kibbeh on top for sheen and extra flavor.
8. Serve hot as a main, traditionally alongside injera or flatbread.