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Gomen (Braised Collard Greens)

Name: Gomen (Braised Collard Greens)
Total time: 25 min
Yield: Serves 2
Cuisine: Ethiopia
Ingredients: 2 bunches Leafy greens; 1 Onion; 2 cloves Garlic; 1 knob Ginger; 2 tbsp Vegetable oil

Side Dish

⏱ 25 min

👥 Serves 2

Difficulty ⭐

Leafy greens braised slowly with garlic and onion — a humble, gently flavored side dish.

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📖 The Story Behind This Dish

Traditionally made with kale-like leafy greens, though in Japan komatsuna or kale work well as a substitute. Unusually for a "wat" (braised dish), this one isn't spicy, playing the role of balancing out the flavors when served alongside the many spicy dishes on the table.

🌆 Where it's eaten: A gentle, comforting bite amid a table full of spicy dishes, eaten atop injera where it mingles a little with the other braises.

🥕 Ingredients (serves 2)

Leafy greens 2 bunches
Onion 1
Garlic 2 cloves
Ginger 1 knob
Vegetable oil 2 tbsp

👩‍🍳 Instructions

Roughly chop the greens. Mince the onion, garlic, and ginger.
Heat oil in a pot and sauté the onion until softened, then add the garlic and ginger.
Add the greens and stir-fry until coated in oil.
Add a small amount of water, cover, and steam-braise over low heat until the greens are tender.
Season with salt to finish.

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