Gomen (Ethiopian Collard Greens)

daringgourmet.com/gomen-ethiopian-collard-greens/

Gomen is traditionally made with collard greens but kale works equally well. You can
also use spinach but I prefer the crispiness of the collards or kale.

To make Ethiopian Gomen you need an ingredient called niter kibbeh, which is
an Ethiopian spiced clarified butter. It is made using the same method as Indian ghee in
which the butter is heated and the butterfat is separated from the milk solids. Niter
kibbeh is infused with a variety of fragrant herbs and spices resulting in a clarified butter
that is highly aromatic and flavorful. Niter kibbeh is an essential ingredient in Ethiopian
cuisine, including Gomen, and there are no adequate substitutes.

Niter kibbeh is extremely easy to make and keeps for several months in the fridge.
While you can buy niter kibbeh online, nothing compares to the flavor and fragrance of
homemade. Check out our recipe for Authentic Niter Kibbeh (Ethiopian Spiced
Clarified Butter).

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Okay, let’s make that Gomen!

Let’s get started!

Heat the niter kibbeh in a pan over medium high heat. Add the onions and cook until
soft and translucent, 5-7 minutes.
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Add the garlic, ginger and spices and cook for another 2-3 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 crispy, 5-7 minutes. Add more
spices and/or niter kibbeh to taste.

Enjoy!

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 Print Recipe

5 from 4 votes
This authentic Ethiopian side dish takes eating healthy greens to
a whole new level of deliciousness!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Side Dish
Cuisine: ethiopian
Servings: 4 servings
Calories: 115kcal
Author: Kimberly Killebrew
3 tablespoons niter kibbeh (plus an extra tablespoon for later)
Homemade Niter Kibbeh , HIGHLY recommended (click link for recipe)
1 large yellow onion , halved and thinly sliced
2 cloves garlic , minced
1 1/2 teaspoons finely minced fresh ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon salt
1 bunch collard greens (about 12 ounces) , washed, thick stems removed, roughly
chopped (can also use kale)

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Heat niter kibbeh in a pan over medium high heat. Add the onion and cook until
soft and translucent, 5-7 minutes. Add the garlic, ginger and spices and cook for 2-
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 a slightly crispy, 5-7
minutes. Add more spices and/or niter kibbeh to taste.

6/6