Gomen (Collard Greens)
Flavorful and healthy collard greens cooked with garlic, ginger, and spices. This dairy-free side dish is a staple in Ethiopian cuisine and provides a nutritious lunch option when paired with other dishes.
Ingredients
- about 450 g Collard greens
- 1/2 cup Water
- 1 medium Onion
- 3 cloves Garlic
- 1 teaspoon Ginger
- 2 tablespoons Vegetable oil
- 1/2 teaspoon Salt
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Wash the about 450 g of collard greens thoroughly. Cut the stems away from the leaves, then stack the leaves and cut them into 2.54 cm wide ribbons. Finally, cut these ribbons into 2.54 cm pieces to make them bite-sized.
- 2Peel and finely chop the 1 medium onion. Peel and mince the 3 cloves of garlic. Peel and grate or mince the 1 teaspoon of ginger.
- 3Place a large heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the 2 tablespoons of vegetable oil to the pot.
- 4Add the chopped onion to the hot oil. Cook, stirring occasionally, for 5-7 minutes, or until the onion pieces are soft and translucent. Do not let them brown.
- 5Add the minced garlic and ginger to the pot with the onions. Cook, stirring constantly, for 1 minute until fragrant. Do not let the garlic burn.
- 6Add the prepared about 450 g of collard greens and the 1/2 cup of water to the pot. Stir everything together to combine.
- 7Cover the pot tightly with a lid. Reduce the heat to low (121.1°C / 120°C) and cook for 20-25 minutes. The greens are tender when you can easily pierce them with a fork.
- 8Remove the lid and stir the collard greens. Add the 1/2 teaspoon of salt and stir again to distribute it evenly. Serve the Gomen warm.
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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.
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