Set aside. ... 1/2 t. black pepper 1 lb. Ethiopian Collard Greens (Ye'abesha Gomen) These fragrant collards are cooked with an Ethiopian-style spiced butter flavored with cardamom, fenugreek, and nigella seeds. Ingredients 2 lbs collard greens or kale, rinsed and chopped 1 cup yellow onions, chopped ¼ cup niter Kibbeh ½ tsp nigella seeds 1 tbsp ginger, minced 4 cloves garlic, chopped 1 lb boneless leg of lamb, cubed into ½ inch pieces Kosher salt and black pepper, to taste Remove any discolored spots and cut out any thick woody stems. Be the first to rate and review this recipe. Add chopped collards and cook until soft, about … This is a delicious way to enjoy collard greens, but it takes longer to achieve this tenderness, and it compromises some of the nutrients due to overcooking. Pumpkin. Add the garlic, ginger and spices and cook for 2-3 minutes. Kale, collard greens were on that list (I don’t know why). Add shallot and garlic. Powered by the Parse.ly Publisher Platform (P3). Collard Greens at Red Sea Ethiopian Restaurant "They use real spice butter that they make themselves for their food, not oil. May 9, 2016 - Ethiopian Collard Greens aka Ye’abasha Gomen- Braised collard greens and kale seasoned with aromatics. Use of this site constitutes acceptance of our, These Are the Best and Worst Diets of 2021, Simple 30-Day Weight-Loss Meal Plan: 1,200 Calories, Nutrition Sauté onions and garlic, and add collard greens and spices. Add collard greens, stock, and salt. Cook for 1 minute. Figs. Saute for a minute before adding the bell pepper and onions, then green onions and jalapeno pepper. Try one of the world's healthiest ways of eating: the Mediterranean Diet. Heat 1 tablespoon olive oil in a pot over medium heat. However, collards are a bit tougher, hardier green, and can withstand a bit of braising. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Add … 126 calories; protein 3g; carbohydrates 8g; dietary fiber 4g; sugars 2g; fat 10g; saturated fat 1g; cholesterol 0mg; vitamin a iu 3442.1IU; vitamin c 31.4mg; folate 92.2mcg; calcium 167.5mg; iron 0.6mg; magnesium 24.3mg; potassium 247mg; sodium 289mg. 2 bunches collard greens (1 1/2-1 3/4 pounds), stemmed and finely chopped, 1 medium tomato, very finely chopped (almost pureed), 1 tablespoon tikur azmud (see Tip), ground, or 1 teaspoon each ground cardamom and cumin, Back to Gomen (Ethiopian-Style Collard Greens), © 2021 EatingWell.com is part of the Allrecipes Food Group. (Traditionally, Ethiopian collards are so soft that they almost melt in your mouth. Diced ham and beef broth add smoky richness to the vegetables. Cover and simmer until collards are tender, 20 to 30 minutes. Papaya (Paw-Paw) Pineapple. Cook it for 10 minutes and strain. Stir in garlic and ginger. Plantain. If you are cooking for only 1 … Bring to a boil, then reduce heat to low. this link is to an external site that may or may not meet accessibility guidelines. Check out these recipes from Capital Area Food Bank. Wash the greens thoroughly. Buttery cooked collard greens are a classic Ethiopian dish. Reduce heat to medium-low. Ethiopian Collard Greens (Ye’abesha Gomen) Ingredients. Collard Greens. Made with Ahara Niter Kibbeh Ghee. I experimented for years until I came up with this recipe, it has a lot more flavor than other recipes I have tried. Add garlic, ginger, crushed red pepper flakes, cumin, paprika and sauté for about 30 seconds, stirring constantly. Tatashe (Red Bell Pepper) Tomato. Others prefer their collard greens chewier, which can … I’m not a huge fan of boiled “mushy” vegetables. Offers may be subject to change without notice. Dates. Collard greens with onions and fresh ginger 500 g (1 lb 2 oz) collard greens or kale (see note) 2 tbsp sunflower, canola, or other mild vegetable oil 2 medium red or yellow onions (about 250 g), finely chopped 3 garlic cloves, minced 2 tbsp grated or minced fresh ginger Kosher salt Injera or another flatbread, for serving Want more easy recipes and tips on how to cook fresh produce? Bring to a boil, then reduce heat to low. When oil is hot, add onions, and cook 5 minutes until translucent. Place chopped collard greens in a pot with 2 cups of water. In Ethiopia, we tasted multiple versions of the hardy greens braised with beef (in which case, the dish is called gomen besiga), but we prefer the lighter, brighter, more flavorful version in which the greens are cooked without meat. Gomen Besiga: Ethiopian Collard Greens with Lamb. Cook until peppers are soft, about 5 minutes. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21). Directions Potatoes. Add the green pepper slices, lemon juice, salt, turmeric, paprika, allspice, and ginger root. Reduce the heat to medium-low, add a little more fat to the pan, if necessary, and add the onions. Cover, and simmer until collards are tender, about 20 minutes. Sweet Potato. This wonderful Ethiopian preparation of collard greens, ye'abesha gomen, yields spiced, tender collards that are wonderful with injera, Ethiopian teff flatbread, or as an accompaniment to any meal. Add the Ethiopian Collard Greens. Preparation. Add collard greens, water, sea salt and black pepper to pan. Add the green pepper slices, lemon juice, salt, turmeric, paprika, allspice, and ginger root. In a saucepan on medium heat, add olive oil, onions, garlic, ginger root, green chilies and red pepper. Remove from heat. Cover and cook for 5 minutes. Stir in garlic and cook for 1 minute. We took a look at the latest rankings from U.S. News & World Report to see which diets ranked at the top and bottom of their lists. Simmer, uncovered, over medium-high heat until liquid is nearly evaporated, 10 to 15 minutes. Mince one red chili (optional) Add 1 chopped yellow onion to the pan and caramelize. Ethiopian Vegan Collard Greens (ye’abesha gomen) My Ethiopian vegan collard greens recipe is a flavorful, quick ‘n easy option for cooking these nutrient packed greens. Prepare this vegan niter kibbeh (Ethiopian spiced butter) recipe to have on hand for making Ethiopian collard greens and other flavor infused dishes. Time: 1 Hour Serves 6-8. Kale, collard greens were on that list (I don’t know why). Source: EatingWell Magazine, January/February 2018; October 2020 30th Anniversary. Stir in tikur azmud (or cardamom and cumin), cover and cook for 3 minutes. Bring a large pot of water to a boil over high heat. Bring to a boil, then reduce heat to low. Add tomato and jalapeño; cook, stirring a few times, for 5 minutes. Spinach. Place the greens in a heavy saucepan with 1 … Mango. If possible, serve with injera, the traditional crepe-like bread common in Ethiopia (see Associated Recipe). If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space. Season with vinegar and taste adjust as needed. All Right Reserved. Quick, easy, and tasty. Add the onion and saute for 5 minutes or until translucent. Cover, and simmer until collards are tender, about 20 minutes. In a large pan on medium heat, add infused oil, then 1 tbsp each of garlic & ginger paste. A couple of years back, I loathed any green that wasn’t remotely close to spinach. Cover, and simmer until collards are tender, … Ethiopian Collard Greens aka Ye’abasha Gomen- Braised collard greens and kale seasoned with aromatics. Bring to a boil, then reduce heat to low. 1 pound collard greens - rinsed, trimmed and chopped. In a heavy bottomed saucepan or cast iron skillet, add 1 tablespoon of Niter Kibbeh Ghee and warm over medium heat. Add the onion and cook until soft and translucent, 5-7 minutes. In a medium pot, sauté the onion, the fresh garlic with gradually adding one cup of water (10 minutes). These collards can be served as a vegan main dish or as a hearty side. Add the cooked collards, 1 tablespoon olive oil, and the reserved cooking water. Gomen Wat (Ethiopian Greens) Shelly Redmond. This dish calls for a few unusual spices (like nigella seeds) and the Ethiopian spice mixture known as berbere, which may take some searching. Jun 25, 2016 - Ethiopian Collard Greens aka Ye’abasha Gomen- Braised collard greens and kale seasoned with aromatics. Serves 4 for $3.75. This recipe makes about a cup, and it keeps well in the refrigerator. Bring a large pot of water to a boil over high heat. I’m in love with this spiced butter – it smells and tastes sooooo good! A couple of years back, I loathed any green that wasn’t remotely close to spinach. In a pot,boil the collard greens until wilted. Directions Place chopped collard greens in a pot with 2 cups of water. Lemon. Drain, but reserve the cooking water. Place chopped collard greens in a pot with 2 cups of water. African Cornmeal Mush … Add chopped collards and cook until soft, about 15 minutes. Watermelon. Boil water in a large pot and add the collard green. The traditional version of this dish is called ye’abesha gomen, or just gomen. Stir in onions and cook until just beginning to brown, about 10 minutes. The national dish of Ethiopia, this spicy chicken stew is simply outstanding! Info. They can … Stir a few times. In a pan, heat Nitir Qibh. Add onions and cook until a bit browned, about 6 min. Stir in salt. ... Vegan Ethiopian Chickpea (Garbanzo Beans) Chili Recipe. EatingWell may receive compensation for some links to products and services on this website. Quick, easy, and tasty. Cook until golden and translucent, about 12-15 minutes. Jew's Mallow. Drain well in a colander. Print … A couple of years back, I loathed any green that wasn’t remotely … Wrap cardamom, cinnamon and fenugreek in a small cheesecloth bag and tie off. Directions. March 01, 2014. Cook the aromatics. Collard, mustard, and turnip greens come together in this slow-cooked side dish. Add collards and stir, cover and cook, stirring once or twice, for 10 minutes. You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. The flavors are delicious. Lastly, for an authentic Ethiopian side dish to serve with your doro wat, try our Gomen (Ethiopian Collard Greens)! Add onion and 2 tablespoons water to the pot and cook over medium heat, stirring often, until the onion is translucent, 4 to 5 minutes. Updated: Apr 26, 2019. Cook until … fresh collard greens, chopped 1 jalapeno pepper, seeded and minced . Which is a plus! Quick, easy, and tasty. Ethiopian Stewed Collard Greens (Gomen Wat) Gomen wat translates as “collard greens stew.”. Heat niter kibbeh in a pan over medium high heat. Niter Kibbeh Ethiopian Collard Greens. Below is a recipe for Ethiopian Collard Greens from Capital Area Food Bank. Heat the olive oil in a large soup pot over medium heat. Add 1/2 cup of water, cover the pan, and cook the greens until tender and done, about 20 minutes. Okra. Ethiopian butter, made from fermented milk, infuses dishes to which it’s … Instructions Heat oil in a large nonstick skillet (with a lid). 1-1/2 cups chopped collard greens 1/2 tablespoon Nitir Qibh 1 clove of garlic 1 shallot chopped dash of pepper flakes Salt and pepper to taste; Instructions. Add oil and garlic and cook, stirring, for 1 minute. Heat oil in a pot over medium heat. Niter kibbeh (Ethiopian spiced butter) is a key ingredient in this recipe. Doro Wat (Ethiopian Spiced Chicken) Kimberly Killebrew. A full month of easy-to-make recipes and helpful meal-prep tips, this healthy meal plan sets you up for weight-loss success. Saute for about 5 minutes and then stir in collard greens, in increments, until … Greens were on that list ( I don ’ t remotely close to spinach weight-loss success allspice, turnip. Then green onions and jalapeno pepper cook for 2-3 minutes soft and,. Review this recipe makes about a cup, and the reserved cooking water, 1 ethiopian collard greens of niter Ethiopian., try our Gomen ( Ethiopian spiced butter ) is a recipe for Ethiopian greens... Years back, I loathed any green that wasn ’ t remotely close to spinach medium heat add... And can withstand a bit tougher, hardier green, and can withstand a bit of braising have.. 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