Braised Collard Greens (Gomen)

African · 40 min · Easy · 4 servings

Braised Collard Greens (Gomen)

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Collards braised slowly with onion, garlic, ginger and turmeric until they turn silky and sweet. Mild, garlicky and green. The calm dish on an Ethiopian plate.

~150 cal per serving. Calories are approximate, per serving — a guide only.

Plan it:

Method

  1. 1

    Soften the onion

    ⏱ 10 min

    Heat the oil in a wide pot over medium heat and cook the onion slowly until soft and just beginning to color. Ethiopian cooking takes its time here. Do not rush it brown.

  2. 2

    Add the aromatics

    ⏱ 2 min

    Stir in the garlic, ginger, turmeric and green chili and cook until fragrant and the turmeric has lost its raw edge.

  3. 3

    Braise the greens

    ⏱ 25 min

    Add the collards a handful at a time, letting each batch wilt before adding the next. Pour in ⅔ cup (150 ml) water, cover, and cook gently until the greens are completely tender and darkened.

  4. 4

    Finish

    ⏱ 3 min

    Uncover and cook off any remaining liquid, then season generously with salt and pepper and squeeze over the lemon.

Notes

Collards need far longer than spinach or kale: undercooked they stay tough and bitter. Traditionally served with injera, but it is just as good alongside rice or misir wot.

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