Gomen (Collard Greens) with Berbere-Spiced Sunflower Seeds

• •1.5 lb Collard Greens (about 2 bunches, tough stems removed, coarsely chopped)
• •1 medium Red Onion (finely chopped)
• •4 cloves Garlic (minced)
• •1 inch Fresh Ginger (grated)
• •2 tsp Berbere Spice Blend (divided)
• •0.5 cup Raw Shelled Sunflower Seeds
• •2 tbsp Vegetable Oil (or Niter Kibbeh (Ethiopian spiced clarified butter) for authentic flavor)
• •0.5 cup Vegetable Broth
• •to taste Salt

Instructions

1. 1

   Wash and thoroughly dry the collard greens. Remove any tough stems and coarsely chop the leaves. Finely chop the red onion, mince the garlic, and grate the fresh ginger.

2. 2

   Heat 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped red onion and sauté until softened and translucent, about 5-7 minutes.

3. 3

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

4. 4

   Add the chopped collard greens to the pot. They will seem like a lot, but will wilt down significantly. Pour in the vegetable broth and season with salt to taste. Stir everything together.

5. 5

   Cover the pot and reduce the heat to low. Simmer for 10-15 minutes, or until the collard greens are tender. Stir occasionally to ensure even cooking.

6. 6

   While the greens are simmering, prepare the spiced sunflower seeds. Heat the remaining 1 tablespoon of vegetable oil in a small skillet over medium-low heat. Add the raw shelled sunflower seeds and toast, stirring constantly, until lightly golden and fragrant, about 3-5 minutes.

7. 7

   Remove the skillet from heat and immediately stir in the remaining 1 teaspoon of berbere spice blend. Toss to coat the sunflower seeds evenly. Be careful as the pan is hot and spices can burn quickly.

8. 8

   Once the collard greens are tender, remove from heat. Stir in about half of the berbere-spiced sunflower seeds. Taste and adjust seasoning if needed.

9. 9

   Transfer the Gomen to a serving dish and sprinkle the remaining berbere-spiced sunflower seeds over the top for garnish and added crunch. Serve warm.

Chef's Tips

• 💡For an extra layer of flavor, use Niter Kibbeh (Ethiopian spiced clarified butter) instead of regular vegetable oil for sautéing the onions and greens.
• 💡If you like a spicier kick, you can increase the amount of berbere spice to 2.5-3 teaspoons total.
• 💡This dish is traditionally served with injera (Ethiopian flatbread) and is excellent as part of a larger Ethiopian vegetarian platter.