Gomen Besiga Recipe: How To Make Ethiopian Collard Green Salad With Meat

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If you’re a meat lover who struggles to incorporate greens into your diet, then Gomen Besiga is about to become your new favorite dish. This traditional Ethiopian collard green and beef stew is a symphony of savory flavors, tender meat, and vibrant greens, all brought together by the rich, aromatic embrace of Ethiopian spices. It’s a dish I adore for its comforting warmth and the way it effortlessly bridges the gap between hearty and healthy.

Key Information

Prep time: 30 minutes
Cook time: 40 minutes
Total time: 1 hour 10 minutes
Yield: 5 servings
Serving size: 350g
Cuisine: Ethiopian
Category: Side Dishes

Ingredient Highlights

Niter kibbeh: Ethiopian clarified butter, infused with a blend of spices like fenugreek, cumin, turmeric, and cardamom, giving it a distinct, nutty, and deeply aromatic flavor.
Spinach: Offers a milder, quicker-cooking green that still delivers on nutrition and texture. Can be substituted with collard greens for a traditional touch.

See the full ingredient list in the recipe card below.

Equipment Needed

For this recipe, a heavy-bottomed pot or Dutch oven is your best friend. Its even heat distribution is crucial for browning the beef properly and allowing the flavors to meld beautifully without scorching. A good cutting board and a sharp chef’s knife are also essential for efficiently prepping your onions, garlic, and beef.

Step-By-Step Overview

Preheat your pot and add the cubed beef. Aim for a nice sear to lock in juices and create a rich base for the stew.
Introduce the aromatics: crushed garlic and sliced onions. Cook until they soften and become translucent, releasing their sweet and pungent notes.
Add the spinach, stirring and cooking for about 15 minutes until tender and fully integrated into the dish.
Stir in the black pepper and niter kibbeh. Continue cooking for a few more minutes to allow flavors to bloom. Season with salt to taste.

Storage & Reheating Tips

Gomen Besiga tastes even better the next day as the flavors have more time to meld. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm on the stovetop over medium-low heat, adding a splash of water or broth if needed to loosen the consistency. You can also microwave it, but stovetop reheating helps maintain the texture of the beef and greens.

Variations & Substitutions

This recipe is wonderfully adaptable. For a vegetarian or vegan version, simply omit the beef and increase the amount of spinach or add other hearty vegetables like potatoes or carrots. You could also use mushrooms for a meaty texture. If you prefer a spicier kick, add more green chili peppers or a pinch of berbere (Ethiopian chili powder) along with the black pepper. For a different green, as mentioned, collard greens are traditional, but kale or even Swiss chard would also work well, though cooking times may vary.

FAQs

Can I freeze Gomen Besiga?

Yes, Gomen Besiga freezes well. Store in an airtight, freezer-safe container for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

What if I don’t have niter kibbeh?

As mentioned, you can use regular clarified butter or ghee, or make a quick spiced butter by simmering unsalted butter with a few cardamom pods and a pinch of turmeric.

Can I use other types of meat?

While beef is traditional, lamb or goat would also work beautifully in this recipe. Adjust cooking times as needed for tenderness.

Is this dish spicy?

The recipe as written is mildly spiced. The green chili peppers add a subtle warmth rather than intense heat. You can adjust the amount of chili to your preference.

Cultural Significance

Gomen Besiga holds a special place in Ethiopian cuisine, often served as a side dish alongside other stews like doro wat or shiro wat, always scooped up with pieces of injera. It’s a testament to the Ethiopian philosophy of balancing rich, savory meats with fresh, vibrant greens. Growing up, the aroma of niter kibbeh simmering was a comforting sign that a delicious meal was on its way, and Gomen Besiga was always a welcome sight on the mesob (traditional Ethiopian dining table). It’s a dish that truly embodies the warmth and communal spirit of Ethiopian dining.