Gomen Recipe: How To Make Ethiopian Collard Green Salad

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Welcome to the heart of Ethiopian cuisine, where vibrant flavors and wholesome ingredients come together to create truly unforgettable dishes. Today, we’re diving into Gomen, a beloved Ethiopian collard green salad that’s a staple on every Ethiopian table. I absolutely adore Gomen for its comforting warmth, earthy depth, and the way it perfectly balances the rich, spicy stews it often accompanies. It’s a testament to how simple ingredients can transform into something extraordinary.

Key Information

Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Servings: 4-6

Ingredient Highlights

Niter Kibbeh: Ethiopian clarified butter, is non-negotiable for that authentic, nutty, and deeply aromatic base. It’s infused with spices like fenugreek, cumin, turmeric, and cardamom, giving it a unique complexity. If you can’t find it pre-made, you can clarify your own butter and infuse it with a pinch of these spices.
Collard Greens: The star of the dish. Their slightly bitter, robust flavor holds up beautifully to the cooking process, becoming tender and absorbing all the delicious spices. While collards are traditional, you could substitute with kale or mustard greens in a pinch, though the flavor profile will be slightly different.
Garlic, Ginger, and Jalapeños: Provide the aromatic backbone and a gentle kick that brightens the entire dish. For a milder version, simply deseed the jalapeños completely or omit them.

See the full ingredient list in the recipe card below.

Equipment Needed

To make Gomen, you’ll need a few basic kitchen tools:

A large stockpot is essential for blanching the collard greens, ensuring they cook evenly and become tender.
A large colander will be crucial for draining and rinsing the greens thoroughly.
A large skillet or Dutch oven with a lid is perfect for sautéing the aromatics and simmering the greens, allowing all the flavors to meld beautifully. The lid helps to trap steam and ensure the greens become wonderfully tender.

Step-by-Step Overview

Prepare the collard greens by pulling off the leaves from their tough stems and tearing them into medium-sized pieces. Wash thoroughly under cold water to remove any grit.
Blanch the greens in a large pot of boiling salted water for about 10-15 minutes until they change to a vibrant green and become tender. Drain well in a colander and give them a cold rinse to stop the cooking process. Squeeze out as much excess moisture as possible.
Chop the greens into smaller, manageable pieces.
In a large skillet, gently cook chopped onions over medium heat until soft and translucent, about seven minutes.
Add niter kibbeh and let it cook for a few minutes, allowing its complex spices to bloom and infuse the oil.
Add minced garlic, ginger, and deseeded jalapeños, sautéing for a few more minutes until fragrant.
Add the blanched and chopped collard greens to the skillet. Stir everything together thoroughly, ensuring the greens are completely coated in the flavorful onion, niter kibbeh, and spice mixture.
Season with salt, and let the greens simmer on medium-low heat, allowing them to absorb all the incredible flavors and become incredibly tender and delicious.

Storage & Reheating Tips

Gomen is one of those dishes that often tastes even better the next day as the flavors have more time to meld. Store any leftover Gomen in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm it on the stovetop over medium-low heat, adding a tablespoon or two of water or vegetable broth if it seems a bit dry, until heated through. You can also microwave it, but the stovetop method helps maintain its texture and prevents it from drying out.

Variations & Substitutions

While this recipe is for traditional vegetarian Gomen, there are easy ways to adapt it. For a vegan version, simply substitute the niter kibbeh with a good quality plant-based butter or additional canola oil, and consider adding a pinch of fenugreek, cardamom, and turmeric to mimic the niter kibbeh’s flavor profile. If you prefer a spicier kick, leave some seeds in the jalapeños or add a pinch of berbere spice blend. For a heartier dish, some recipes include a small amount of beef or lamb, cooked down with the onions before adding the greens.

FAQs

Can I freeze Gomen?

Yes, Gomen freezes well. Store it 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?

While niter kibbeh is highly recommended for authentic flavor, you can use regular clarified butter or even a good quality vegetable oil. To get closer to the flavor, infuse your oil with a pinch of fenugreek, cardamom, and turmeric.

Can I use frozen collard greens?

Yes, you can use frozen collard greens. Thaw them completely and squeeze out as much excess water as possible before adding them to the pan. You might need to adjust the cooking time slightly.

Is this dish spicy?

The recipe uses deseeded jalapeños, which provide a mild warmth rather than intense heat. If you prefer it spicier, leave some seeds in or add a pinch of cayenne pepper.

Cultural Significance

Gomen holds a special place in my heart, reminding me of countless family gatherings. It’s a dish that embodies the communal spirit of Ethiopian dining, often served alongside doro wat or shiro on a large platter of injera. My grandmother always said that Gomen was the “balancer” on the table – its earthy, slightly bitter notes and tender texture perfectly complement the richer, spicier stews, creating a harmonious meal that nourishes both body and soul. It’s a dish that truly feels like home.