Sautéed Ethiopian Spiced Greens (Gomen Wat)

A robust and flavorful side dish featuring tender collard greens (or kale) sautéed with aromatic onions, garlic, ginger, and the signature Ethiopian Berbere spice blend. This dish is hearty, nutritious, and a fantastic accompaniment to any meal.

Instructions

1. 1.

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

   Time: 5 min
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.

   Time: 7 min
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.

   Time: 2 min
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.

   Time: 1 min
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.

   Time: 3 min
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.

   Time: 15 min
7. 7.

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

   Time: 2 min