Gomen

Nutrition · per serving

Steps

1. 1

   Wash the collard greens thoroughly, shake dry, remove any tough stems, then stack and slice the leaves into thin ribbons. Finely chop the onion, mince the garlic, and grate the ginger so everything cooks quickly and evenly.

   400 g collard greens, stems removed and leaves sliced into thin ribbons120 g yellow onion, finely chopped12 g garlic, minced10 g fresh ginger, finely grated
2. 2

   Heat the olive oil in a wide sauté pan or pot over medium heat. Add the onion and cook for 4-5 minutes, stirring often, until softened and lightly golden at the edges; lowering the heat if it starts browning too fast will keep the flavor sweet rather than bitter.

   30 ml olive oil120 g yellow onion, finely chopped
3. 3

   Add the garlic, ginger, and ground turmeric. Stir constantly for 30-60 seconds until fragrant; do not let the garlic darken, or it can taste harsh.

   12 g garlic, minced10 g fresh ginger, finely grated3 g ground turmeric
4. 4

   Add the collard greens, salt, water, and black pepper. Toss well to coat the greens in the aromatic oil, then cover and cook for 8-10 minutes over medium-low heat, stirring once or twice, until the greens are tender but still bright and not mushy. If the pan looks dry before the greens soften, add 1-2 tablespoons more water.

   400 g collard greens, stems removed and leaves sliced into thin ribbons4 g salt60 ml water1 g black pepper
5. 5

   Uncover and cook for 1-2 minutes more to evaporate excess moisture. Stir in the lemon juice, taste, and adjust salt if needed. Serve hot as a side dish or with injera, rice, or flatbread.

   10 ml lemon juice

Origin & History

Gomen is a traditional Ethiopian preparation of slow-sautéed or gently stewed leafy greens, commonly served as part of a larger platter with injera and other dishes. It is especially associated with home cooking, where simple aromatics like onion, garlic, ginger, and turmeric bring depth to everyday vegetables. The dish reflects the importance of greens in Ethiopian cuisine and its skillful use of modest ingredients.