Ethiopian Gomen (Collard Greens) with Injera

How to Make It

1. 1

   Wash collard greens thoroughly. Remove tough central stems. Stack leaves and slice into thin 1cm ribbons. Set aside.

2. 2

   Heat niter kibbeh in a large heavy-bottomed pot over medium heat. Add diced onions and sauté for 10 minutes, stirring regularly, until deeply golden and sweet-smelling.

3. 3

   Add garlic, ginger, and jalapeño. Stir and cook for 2 minutes until fragrant.

4. 4

   Add turmeric, cumin, and cardamom. Toast the spices in the butter and onion base for 1 minute, stirring constantly.

5. 5

   Add the sliced collard greens in batches, folding each batch into the spiced onion mixture as it wilts. Add the water or stock to help steam the greens.

6. 6

   Cover and cook on medium-low heat for 15 minutes until the collards are tender but still have some texture — not mushy. Stir every 3–4 minutes.

7. 7

   Add apple cider vinegar and salt. Stir, taste, and adjust seasoning. Cook uncovered for 3 more minutes to evaporate excess liquid.

8. 8

   Serve the gomen spooned directly onto a large piece of injera. Use the injera as both plate and utensil, tearing pieces to scoop the greens.