Recipe Library
Gomen (Ethiopian-Style Collard Greens)
Collard greens simmer slowly in olive oil with red onion, garlic, tomato, jalapeño, and tikur azmud, turning silky and deeply savory with a gentle, spiced warmth that clings to every tender leaf.
- Total
- 53 min
- Prep
- 15 min
- Cook
- 38 min
- Serves
- 6
Nutrition per Serving
- Calories
- 126
- Protein
- 3g
- Carbs
- 8g
- Fat
- 10g
- Fiber
- 4g
- Sugar
- 2g
- Sodium
- 289mg
Ingredients
- 2 bunches collard greens (1 1/2-1 3/4 pounds), stemmed and finely chopped
- 1 cup minced red onion
- 2 tbsp water
- 1/4 cup extra-virgin olive oil
- 2 tbsp minced fresh garlic
- 1 medium tomato, very finely chopped (almost pureed)
- 1 medium jalapeño pepper, sliced
- 1 tbsp tikur azmud (see Tip), ground, or 1 teaspoon each ground cardamom and cumin
- 3/4 tsp sea salt
Instructions
- Bring a large pot of water to a boil over high heat. Add chopped collards and cook until soft, about 15 minutes. Drain well in a colander.
- Add onion and 2 tablespoons water to the pot and cook over medium heat, stirring often, until the onion is translucent, 4 to 5 minutes. Add oil and garlic and cook, stirring, for 1 minute. Add tomato and jalapeño; cook, stirring a few times, for 5 minutes. Add collards and stir, cover and cook, stirring once or twice, for 10 minutes.
- Reduce heat to medium-low. Stir in tikur azmud (or cardamom and cumin), cover and cook for 3 minutes. Remove from heat. Stir in salt.