Ethiopian Gomen Besega (Braised Collard Greens with Beef)

• •1 lb Beef Chuck (cut into 1-inch cubes)
• •1 large bunch Collard Greens (about 1 lb, tough stems removed, chopped)
• •1 large Yellow Onion (finely chopped)
• •4 cloves Garlic (minced)
• •1 inch piece Fresh Ginger (grated)
• •2 tbsp Niter Kibbeh (or unsalted butter/olive oil)
• •2 tbsp Berbere Spice Blend
• •1 tsp Ground Turmeric
• •1 cup Water or Beef Broth
• •1 tsp Salt (or to taste)
• •1 piece Jalapeño (deseeded and minced (optional, for extra heat))

Instructions

1. 1

   Heat the Niter Kibbeh (or butter/oil) in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.

2. 2

   Stir in the minced garlic and grated ginger. Cook for another 1-2 minutes until fragrant.

3. 3

   Add the Berbere spice blend and turmeric to the pot. Cook, stirring constantly, for 1 minute to toast the spices, releasing their aroma.

4. 4

   Add the beef cubes to the pot. Increase heat to medium-high and sear the beef on all sides until lightly browned, about 5-7 minutes. This helps to lock in flavor.

5. 5

   Pour in the water or beef broth and add the salt. Bring the mixture to a simmer, then reduce heat to low, cover, and let the beef cook for 20 minutes to begin tenderizing.

6. 6

   Stir in the chopped collard greens and the optional minced jalapeño. If the pot seems too full, add the greens in batches, allowing them to wilt down before adding more. Cover and continue to simmer for another 10-15 minutes, or until the collard greens are tender and the beef is fork-tender.

7. 7

   Taste and adjust seasoning with additional salt if needed. Serve hot.

Chef's Tips

• 💡Traditional Gomen Besega is often served with injera (Ethiopian flatbread), which is perfect for scooping up the stew. If injera isn't available, rice or crusty bread make great accompaniments.
• 💡For a deeper flavor, you can simmer the beef for a longer period (up to 60-90 minutes) before adding the greens, ensuring maximum tenderness.
• 💡Niter Kibbeh is spiced clarified butter. If you don't have it, regular unsalted butter or a neutral oil like olive oil works well. You can also make your own by infusing butter with spices like fenugreek, turmeric, cardamom, and ginger.
• 💡Adjust the amount of Berbere spice to your preference for heat. For a milder dish, use less; for more spice, add an extra teaspoon.