Ethiopian Collard Green
Ethiopian Collard Greens is a flavorful and aromatic Ethiopian side dish featuring collard greens or kale slow-cooked with spiced clarified butter (Niter Kibbeh), onions, garlic, and a blend of warm spices like cardamom and cumin. It is a staple on Ethiopian platters, often served alongside other wats (stews) and with injera.
Equipment
- Chef's knife
Ingredients
- 2 bunch Collard Greens/Kale chopped
- 4 tsp Niter Kibbeh
- 11/2 tsp minced ginger
- 2 tsp minced garlic
- 1 large white onion chopped
- 1 tsp smoke paprika
- 1/2 tsp cardamom spice
- 1 tsp coriander/Cumin
- 1-2 Fresh Chili pepper
- 1 fresh lemon
Instructions
Step 1: Prep the Produce
- Thoroughly wash, destem, and chop the 2 bunches of Collard Greens/Kale. Set aside. Finely chop the 1 large White Onion. Finely mince the 1 1/2 tsp Minced Ginger and 2 tsp Minced Garlic. Slice or finely dice the 1-2 Fresh Chili Pepper(s) (remove seeds for less heat).Halve the 1 Fresh Lemon for juicing later.2 bunch Collard Greens/Kale chopped, 11/2 tsp minced ginger, 2 tsp minced garlic, 1 large white onion chopped, 1-2 Fresh Chili pepper , 1 fresh lemon
Step 2: Sauté the Aromatics
- In a Large Pot or Deep Skillet, melt the 4 tsp Niter Kibbeh (or heat oil alternative) over medium heat.Add the chopped White Onion and sauté for about 5-7 minutes until soft and translucent.Add the 1 1/2 tsp Minced Ginger, 2 tsp Minced Garlic, and 1-2 Fresh Chili Pepper(s). Cook for about 1 minute until fragrant4 tsp Niter Kibbeh, 11/2 tsp minced ginger, 2 tsp minced garlic, 1-2 Fresh Chili pepper
Step 3: Spice it Up
- Stir in the 1 tsp Smoked Paprika, 1 1/2 tsp Cardamom Spice, and 1 tsp Coriander/Cumin. Cook for another 30 seconds to toast the spices and release their aroma.1 tsp smoke paprika, 1/2 tsp cardamom spice, 1 tsp coriander/Cumin
Step 4: Cook the Greens
- Add the chopped Collard Greens/Kale to the pot. Stir to coat the greens with the spiced butter and aromatics. Pour in the 1/2 cup of Water or Broth and add about 1/2 tsp of Salt. Bring to a gentle simmer, then cover the pot, reduce the heat to low, and let it simmer for 20-25 minutes, or until the greens are tender. Stir occasionally.
Step 5: Finish and Serve
- When the greens are tender, remove the lid and increase the heat to medium-high for a few minutes to evaporate any excess liquid.Remove from heat and stir in the fresh juice from the 1 Fresh Lemon.Taste and adjust the seasoning, adding more Salt if needed.Serve hot!
Notes
For the most authentic and flavorful Gomen Wat, make and use Niter Kibbeh (Ethiopian spiced clarified butter). If you can't find cardamom, a blend of ginger and cumin with a pinch of allspice can offer a similar warmth, but the flavor will be different. For a softer texture, you can pre-blanch the collard greens in boiling water for 5 minutes before cooking with the aromatics.
Nutrition
Calories: 180kcal
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