Gomen (Collard Greens) with Roasted Sweet Potatoes
Ethiopian-style collard greens with a side of roasted sweet potatoes, a naturally gluten and wheat-free dish.
Ingredients
- about 450 g Collard greens
- 2 medium Sweet potatoes
- 1/2 medium Onion
- 2 cloves Garlic
- 1 teaspoon Ginger
- 2 tablespoons Vegetable oil
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 1/4 teaspoon Turmeric
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to about 205°C (200°C).
- 2Peel and cube sweet potatoes. Toss with 1 tablespoon of vegetable oil, salt, pepper, and turmeric. Spread on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
- 3While sweet potatoes are roasting, wash and chop collard greens.
- 4In a large skillet, sauté chopped onion, garlic, and ginger in the remaining vegetable oil until softened.
- 5Add collard greens and cook until wilted and tender, about 10-15 minutes.
- 6Season with salt to taste.
- 7Serve the Gomen with the roasted sweet potatoes.
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.
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