Gomen (Ethiopian Collard Greens)
Gomen is a gently spiced pot of braised collard greens from Ethiopia, and it is one of the simplest ways to make a tough leaf taste good. The greens are chopped small, coated in onion, garlic, ginger, turmeric and cumin, then simmered covered until soft. A squeeze of lemon at the end brightens the whole pot. Scoop it up with injera, or add cayenne if you want heat.
Instructions
Warm the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until it turns translucent and picks up a little brown color.
Stir in the garlic and ginger and cook for about another minute, until the smell turns fragrant.
Add the turmeric, paprika, cumin and cayenne, if you are using it. Stir well so the spices coat the onion mixture evenly.
Add the chopped collard greens and turn them through the spiced onions until they are coated. Cook for a few minutes, until the leaves begin to wilt.
Turn the heat to low, cover the pot and simmer for 20 to 25 minutes, stirring now and then so nothing sticks. The greens are done when they are fully tender.
Season with salt to taste and stir in the lemon juice. Take the pot off the heat and let it rest for a few minutes.
Serve hot, ideally with injera or another bread of your choice.
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