Sautéed Ethiopian Spiced Greens (Gomen Wat)

• •1.5 lb Collard Greens (about 2 large bunches, tough stems removed, chopped into 1-inch pieces)
• •1 piece Yellow Onion (medium, finely chopped)
• •4 clove Garlic (minced)
• •1 inch Fresh Ginger (piece, grated or minced)
• •1.5 tbsp Berbere Spice Blend (adjust to taste)
• •0.5 tsp Turmeric Powder (optional, for color and earthy notes)
• •2 tbsp Vegetable Oil
• •0.5 cup Vegetable Broth or Water
• •to taste to taste Salt
• •to taste to taste Black Pepper

Instructions

1. 1

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

2. 2

   Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the finely chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.

3. 3

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

4. 4

   Stir in the Berbere spice blend and turmeric powder (if using). Cook for 1 minute, stirring constantly, to toast the spices and release their aromas.

5. 5

   Add the chopped collard greens to the pot. They will seem like a lot, but they will wilt down. Stir well to coat the greens with the spices and aromatics. Add the vegetable broth or water.

6. 6

   Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and cook for 15-20 minutes, or until the greens are tender. Stir occasionally to ensure even cooking.

7. 7

   Taste and season with salt and black pepper as needed. Serve hot as a delicious side dish.

Chef's Tips

• 💡If you can't find collard greens, kale or mustard greens make excellent substitutes, though cooking times might vary slightly.
• 💡For an even richer flavor, you can add a small amount of niter kibbeh (Ethiopian spiced clarified butter) instead of vegetable oil.
• 💡Gomen Wat pairs wonderfully with injera (Ethiopian flatbread) or as a side to roasted meats or stews.