Gomen (Collard Greens)
Slow-cooked collard greens seasoned with spices, a staple side dish in Ethiopian cuisine. Enjoy with injera or as part of a larger spread.
Ingredients
- about 450 g Collard greens
- 1 medium Red onion
- 3 cloves Garlic
- 1 teaspoon Ginger
- 2 tablespoons Vegetable oil
- 1-2 small Green chilies
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Wash the collard greens thoroughly and chop them into small pieces.
- 2In a large pot, sauté finely chopped red onion in vegetable oil until softened.
- 3Add minced garlic and ginger to the pot, cooking for another minute until fragrant.
- 4Stir in chopped green chilies and cook briefly.
- 5Add the chopped collard greens to the pot. Season with salt and black pepper.
- 6Cover the pot and let the greens cook down, stirring occasionally, for about 45-60 minutes, or until tender.
- 7Serve hot or warm as a side dish.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
Related Guides
Cooking with a packaged ingredient?
Paste the current ingredient list and see the exact allergen terms the checker recognises. Always verify the package in front of you.
Keep reading this recipe
Open this recipe in the appSign in to continue with this recipe. No meal plan generation needed.
Want a full week of recipes like this?
Get a personalized 7-day meal plan customized for your family's specific allergens. Every recipe is cross-checked by an independent AI.
Build my free 7-day planNo credit card required.