Gomen Wat (Ethiopian Collard Greens)
Ethiopia
Rédacteur en chef
Abuja, Nigeria ·
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Abuja, Nigeria ·
Gomen is the Ethiopian word for collard greens, and gomen wat is the dish made from them: greens braised down with onion, garlic, ginger and spice until they wilt but keep some bite. It appears on almost every Ethiopian platter, spooned onto injera alongside the meat and lentil stews. It is also called ye'abasha gomen or abesha gomen. Abesha is a term used collectively for Ethiopians and Eritreans, so the name translates roughly as Ethiopian collard greens, distinguishing the local variety and preparation from others. Collards are eaten widely across the continent and beyond, from Tanzania and Kenya to Brazil, Portugal and the southern United States, but the Ethiopian treatment is specific. Niter kibbeh is what makes it specific. It is clarified butter infused with herbs and spices during the clarifying, closely comparable to Indian ghee except for that infusion, and it is the fat almost all Ethiopian cooking is built on. Using plain butter or oil produces a perfectly good pan of greens; it does not produce gomen wat. Because of the butter, this is vegetarian rather than vegan, and a fasting version made with oil exists for the Orthodox fasting days when animal products are avoided.
Gomen wat is an Ethiopian collard green dish, also known as ye'abasha gomen or abesha gomen, prepared with niter kibbeh, the spice-infused clarified butter that forms the base of much Ethiopian cooking.
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Heat the niter kibbeh in a pan over medium-high heat. Add the onion and cook until soft and translucent, 5 to 7 minutes.
Add the garlic, ginger and spices and cook for 2 to 3 minutes.
Add the collard greens and another tablespoon of niter kibbeh, and cook until the collards turn bright green and are wilted but still slightly crisp, 5 to 7 minutes.
Adjust with more spices or niter kibbeh to taste and serve.
5 avis
Sommer made this tonight because I had a bunch of kale sitting in the fridge doing nothing. That extra tablespoon of niter kibbeh tossed in right at the end makes all the difference my broer, gives it such a rich shine and taste. Reminds me a bit of how my auntie used to do her spinach but with much better spice.
20 minutes cook time was not enough for me. My yellow onions took almost 12 minutes just to get soft and translucent, not 5 to 7. Also 12 oz of collard greens needed way more than 1/2 teaspoon salt otherwise it tastes quite bland against the heavy cumin. Ended up adding more kibbeh just now to fix the flavor.
couldn't find proper collard greens at Checkers so I used 350g chopped kale instead. The cumin and ginger smelt incredible as soon as they hit the niter kibbeh in the pan. Served this next to our braai meat on Sunday and everyone said it was lekker, though I added an extra 1/2 tsp of salt at the end.
The smell of the ginger and garlic frying in that spiced butter filled the whole kitchen o! I was worried 5-7 minutes would leave the greens too tough, but they came out perfectly wilted with just a little crunch left. E sweet sha.
First time attempting any Ethiopian cooking at home. I made my own niter kibbeh beforehand and the coriander and cumin really elevated the collards beyond how I usually cook them with bacon. Quick question though - if I double the collards to 24 oz, should I double the cooking time in the pan or will they get soggy if left too long?