Gomen

Ingredients

• 900 g (2 lb)collard greens — stemmed and roughly chopped
• 1yellow onion — finely chopped
• 4 clovesgarlic — minced
• 1 tbspfresh ginger — minced
• 1green chili — slit
• 3 tbspniter kibbeh or oil
• 1/2 cupwater
• 1 tspfine salt

Method

1. Start by preparing the vegetables. Trim the stems from the 900 g (2 lb) of collard greens and cut the leaves into 1-inch wide strips. This ensures even cooking. Dice the yellow onion finely and mince the 4 cloves of garlic and 1 tbsp of fresh ginger. Finally, slice the green chili thinly, removing seeds if you prefer less heat.
2. In a large, heavy-bottomed pot or deep skillet, heat 3 tbsp of niter kibbeh or oil over medium heat. Add the diced onion and cook, stirring occasionally, until it becomes translucent and soft, about 5 minutes. This step builds the aromatic base of the dish.
3. Add the minced garlic and ginger to the softened onions. Stir continuously for about 1 minute until the mixture is fragrant and the garlic is just beginning to turn golden. This ensures the garlic and ginger release their full flavors without burning.
4. Stir in the sliced green chili and mix well. Then, add the collard greens to the pot. Turn the greens with a spoon or tongs to coat them evenly with the onion, garlic, and ginger mixture. The greens should begin to wilt slightly as they are coated.
5. Pour in 1/2 cup of water and sprinkle 1 tsp of fine salt over the greens. Cover the pot with a lid and reduce the heat to low. Let the greens cook gently, stirring occasionally, until they are tender but still vibrant green, about 15-20 minutes. They should be soft but not mushy, retaining a slight bite.
6. Once the collard greens have reached the desired tenderness, taste and adjust the seasoning if necessary. Serve the Gomen warm, traditionally on an injera platter alongside other Ethiopian dishes. The greens should be flavorful and aromatic, inviting everyone to the table.