Gomen (Collard Greens)
Ethiopian-style collard greens simmered with garlic, ginger, and spices. A healthy and flavorful side dish.
Ingredients
- about 450 g Collard greens
- 1 medium Onion
- 3 cloves Garlic
- 1 teaspoon Ginger
- 2 tablespoons Vegetable oil
- 1/2 cup Water
- 1/2 teaspoon Salt
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Thoroughly wash the about 450 g of collard greens. Remove the tough stems by pulling the leafy green part away from the thick stem. Chop the leafy green parts into bite-sized pieces, about 2.54-5.08 cm wide.
- 2Finely chop the 1 medium onion and the 3 cloves of garlic.
- 3Heat the 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium heat, which is about 175°C.
- 4Add the chopped onion and garlic to the hot oil. Sauté, stirring occasionally, until the onion is softened and looks translucent, which should take about 5 minutes.
- 5Add the chopped collard greens, 1 teaspoon of ginger, 1/2 cup of water, and 1/2 teaspoon of salt to the pot. Stir everything together.
- 6Increase the heat slightly to bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the pot with a lid, and cook for 20 to 25 minutes. The collard greens are tender when they are easily pierced with a fork.
- 7Serve the Gomen hot as a side dish.
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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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