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Gomen (Ethiopian Collard Greens)

Ethiopian · Side · Easy

Gomen (Ethiopian Collard Greens)

Total
50 min
Prep
15 min
Serves
4
Calories
110
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Collard greens soften with onion, ginger and garlic, then finish with lemon in this gently cooked Ethiopian vegetable side.

Tender greens carry plenty of flavor without needing a heavy sauce. In Gomen (Ethiopian Collard Greens), finely sliced leaves cook down around onion, garlic and ginger, leaving just enough liquid to keep each forkful moist.

Remove the thick central ribs and slice the leaves into narrow ribbons. Mature collards need a proper covered simmer; stopping when they merely wilt leaves them chewy instead of soft and easy to scoop.

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Method

  1. Heat the olive oil in a lidded saucepan over medium heat. Cook the onion for until soft, then stir in garlic and ginger for until fragrant.

  2. Add the collard greens in handfuls, turning them through the onion. Pour in water and add salt, then cover.

  3. Simmer over low heat for , stirring twice, until the greens are tender and no longer chewy.

  4. Uncover and cook over medium-low heat for to reduce any pooled liquid. Stir in lemon juice and serve warm.

Forkue tips

  • Kale can replace collards; begin checking it after 15 minutes because tender leaves soften faster.

Storing and reheating

Refrigerate for up to 4 days. Warm in a covered saucepan with a spoonful of water; add a little fresh lemon after reheating if the flavor needs brightening.

Kitchen gear

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Nutrition per serving, estimated

110Calories
4gProtein
12gCarbs
7gFat

Image: AI-generated picture of the finished dish, made by Forkue. Yours will look like home cooking.

Gomen (Ethiopian Collard Greens): FAQ

Can I use frozen collard greens?

Yes. Add them directly to the onion base and reduce the water slightly, since they release liquid as they thaw.

Why are my greens tough?

Thick ribs or broad strips need more cooking. Remove the ribs, slice the leaves finely and simmer covered until a ribbon is easy to bite through.

How do I store and reheat Gomen (Ethiopian Collard Greens)?

Refrigerate for up to 4 days. Warm in a covered saucepan with a spoonful of water; add a little fresh lemon after reheating if the flavor needs brightening.

How long does Gomen (Ethiopian Collard Greens) take?

About 50 min in total: 15 min prep and 35 min cooking.

What do I need to make Gomen (Ethiopian Collard Greens)?

The key ingredients are collard greens, onion, garlic, ginger and lemon juice, plus pantry basics.

Any tips for Gomen (Ethiopian Collard Greens)?

Kale can replace collards; begin checking it after 15 minutes because tender leaves soften faster.

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