Gomen (Ethiopian Braised Collard Greens)

Ingredients

• •2 large bunches collard greens, stems removed and sliced
• •1 medium yellow onion, finely diced
• •3 cloves garlic, minced
• •1 tbsp fresh ginger, grated
• •3 tbsp niter kibbeh
• •1/2 cup water
• •3/4 tsp salt
• •1/4 tsp black pepper

Directions

1. 1Melt niter kibbeh in a wide pot over medium heat and cook onion for 6 minutes until soft.
2. 2Add garlic and ginger and cook 1 minute until fragrant.
3. 3Add the collard greens in batches, stirring as they wilt enough to fit the pot.
4. 4Pour in water, add salt and pepper, and bring to a gentle simmer.
5. 5Cover and braise 18–20 minutes until the greens are very tender but not dry.
6. 6Uncover and cook 2–3 minutes more if needed to reduce any excess liquid.

💡 Slice the collards fairly thin so they become tender during the braise without needing to cook until dull and watery.

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