ethiopian braised greens (gomen wat)

Name: Ethiopian Braised Greens (Gomen Wat)
Prep time: 10 min
Cook time: 45 min
Yield: 6
Cuisine: African
Ingredients: 1 pound(s) collard greens (or a combo of kale and collard greens) - rinsed, stems removed, and chopped; 2 cups - water; 2 tablespoon(s) olive oil, divided; 1 medium onion, cut in half and sliced into half-rings; 8 clove(s) garlic, minced; 1 large red bell pepper, seed and sliced into thin rings; 1/2 tablespoon(s) lemon juice; 1/2 teaspoon(s) salt; 1 teaspoon(s) lemon pepper; 1/2 teaspoon(s) ground turmeric; 1/2 teaspoon(s) paprika; 1/2 teaspoon(s) ground cardamom (or ground coriander, or a generous pinch of both); 2 tablespoon(s) fresh ginger, thinly sliced; 1/4 to 1/2 teaspoon(s) berber spice mix (or to preference)

4 Pinches

Vickie Parks

Renton, WA

Updated on Jun 24, 2017

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).

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prep time 10 Min

cook time 45 Min

method Saute

yield 6 serving(s)

Ingredients

1 pound collard greens (or a combo of kale and collard greens) - rinsed, stems removed, and chopped
2 cups - water
2 tablespoons olive oil, divided
1 medium onion, cut in half and sliced into half-rings
8 cloves garlic, minced
1 large red bell pepper, seed and sliced into thin rings
1/2 tablespoon lemon juice
1/2 teaspoon salt
1 teaspoon lemon pepper
1/2 teaspoon ground turmeric
1/2 teaspoon paprika
1/2 teaspoon ground cardamom (or ground coriander, or a generous pinch of both)
2 tablespoons fresh ginger, thinly sliced
1/4 to 1/2 teaspoon berber spice mix (or to preference)

How To Make ethiopian braised greens (gomen wat)

Step 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.

Step 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.
Step 3

Increase heat a bit (to medium-high, and simmer (uncovered) for 12 to 15 minutes or until most of the liquid has evaporated.
Step 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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