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ethiopian braised greens (gomen wat)

Recipe by
Vickie Parks
Renton, WA

This is a typical side dish from Ethiopia. You can use all fresh collard greens or a combination of collard greens and kale. There are so many different versions of this recipes, which is one of the great things about it. You can adjust the seasoning amounts, or even change some of the spices and herbs to suit your taste preferences. It's great with homemade Ethiopian Injera (flat bread).

yield 6 serving(s)
prep time 10 Min
cook time 45 Min
method Saute

Ingredients For ethiopian braised greens (gomen wat)

  • 1 lb
    collard greens (or a combo of kale and collard greens) - rinsed, stems removed, and chopped
  • 2 cups
  • 2 Tbsp
    olive oil, divided
  • 1 md
    onion, cut in half and sliced into half-rings
  • 8 clove
    garlic, minced
  • 1 lg
    red bell pepper, seed and sliced into thin rings
  • 1/2 Tbsp
    lemon juice
  • 1/2 tsp
  • 1 tsp
    lemon pepper
  • 1/2 tsp
    ground turmeric
  • 1/2 tsp
  • 1/2 tsp
    ground cardamom (or ground coriander, or a generous pinch of both)
  • 2 Tbsp
    fresh ginger, thinly sliced
  • 1/4 to 1/2 tsp
    berber spice mix (or to preference)

How To Make ethiopian braised greens (gomen wat)

  • 1
    Add collard greens and water to a large stockpot. Bring to a boil, then reduce heat to low and let simmer about 20 minutes. Drain but reserve the liquid.
  • 2
    Add 1 Tbsp oil to a skillet over medium heat, and add onions and garlic, and sauté for 2 to 3 minutes or until onion is soft. Add the drained greens, remaining 1 Tbsp olive oil, reserved liquid.
  • 3
    Increase heat a bit (to medium-high, and simmer (uncovered) for 12 to 15 minutes or until most of the liquid has evaporated.
  • 4
    Add the sliced bell pepper, lemon juice, salt, turmeric, paprika, cardamom (or coriander), ginger, and berber spice. Sauté another 5 minutes or just until the pepper strips are tender.

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