Ethiopian Gomen Wot (Spiced Collard Greens)

• •2 lb Collard greens (washed, stems removed, and chopped)
• •1 medium Yellow onion (finely chopped)
• •4 cloves Garlic (minced)
• •1 tbsp Fresh ginger (grated)
• •1 tsp Berbere spice blend (or to taste (optional, for a kick))
• •1 tsp Turmeric powder
• •0.5 tsp Cumin powder
• •0.5 tsp Coriander powder
• •1 cup Vegetable broth
• •2 tbsp Olive oil
• •to taste Salt
• •to taste Black pepper

Instructions

1. 1

   Wash the collard greens thoroughly. Remove the tough stems and chop the leaves into 1-inch pieces. Set aside.

2. 2

   In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.

3. 3

   Add the minced garlic and grated ginger to the pot. Sauté for another 1-2 minutes until fragrant, being careful not to burn the garlic.

4. 4

   Stir in the turmeric powder, cumin powder, coriander powder, and optional berbere spice. Cook for 1 minute, stirring constantly, to toast the spices.

5. 5

   Add the chopped collard greens to the pot. They will look like a lot, but they will cook down. Add the vegetable broth. Season with salt and black pepper to taste.

6. 6

   Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let the greens cook for 20-25 minutes, or until very tender. Stir occasionally to ensure even cooking.

7. 7

   Once the greens are tender, remove the lid and increase the heat slightly if there's too much liquid, allowing some of it to evaporate. Taste and adjust seasoning as needed.

8. 8

   Serve hot as a side dish with your favorite Ethiopian entrées, such as Doro Wot or Misir Wot, and injera.

Chef's Tips

• 💡For an even richer flavor, you can substitute a portion of the vegetable broth with water or a little bit of the cooking liquid from another stew.
• 💡If you prefer a milder taste, you can omit the berbere spice. For more heat, add an extra pinch or two!
• 💡Fresh collard greens are best, but you can use frozen chopped collard greens (thawed and squeezed dry) in a pinch. Adjust cooking time accordingly.
• 💡This dish tastes even better the next day as the flavors meld.