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Ethiopian Stewed Collard Greens (Gomen Wat)

Ethiopian Stewed Collard Greens (Gomen Wat)

By Courtney HillJune 8, 2020

  • Makes
    4 servings
  • Cook Time
    1 hour
  • Active time plus cooling
    20 minutes active
  • Rating

Gomen wat translates as “collard greens stew.” 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. Ethiopian butter, made from fermented milk, infuses dishes to which it’s added—including the gomen wat we sampled—with a unique depth of flavor and appealing funkiness, not unlike a fragrant cheese. Indian ghee, which is easier to find, is a reasonably good substitute. Look for ghee in either the refrigerator section near the butter or in the grocery aisle near the coconut oil. If you cannot find it, use salted butter in its place but also add 1 teaspoon white miso along with the broth to subtly boost flavor. If for some reason collard greens are not available, curly kale will work, but reduce the greens’ cooking time to 15 to 20 minutes.

Tip

Don’t forget to reserve 1 tablespoon of the minced ginger to stir in at the end. It adds a bright zing to the rich, stewed greens.

Ingredients
  • 3

    tablespoons ghee

  • 1

    medium yellow onion, halved and thinly sliced

  • Kosher salt and ground black pepper

  • 6

    medium garlic cloves, minced

  • 3

    tablespoons minced fresh ginger, divided

  • ¾

    teaspoon ground cardamom

  • ½

    teaspoon ground turmeric

  • 1

    bunch (about 1 pound) collard greens, stemmed and roughly chopped

  • 1½

    cups low-sodium beef, chicken or vegetable broth

  • 1-2

    Fresno or serrano chilies, stemmed, seeded and thinly sliced

  • 1

    tablespoon lemon juice

Step 1

In a large pot over medium, melt the ghee. Add the onion and cook, stirring occasionally, until lightly browned, 5 to 10 minutes.

Stir in the garlic, 2 tablespoons of ginger, the cardamom and turmeric. Cook, stirring occasionally, until fragrant and lightly toasted, about 1 minute.

Step 2

Add about half of the collards and cook, stirring, until slightly wilted, then add the remaining collards. Stir the broth and ½ teaspoon pepper. Cover and cook, stirring occasionally, until the collards are tender, 20 to 30 minutes.

Step 3

Off heat, stir in the chili(es), lemon juice and remaining 1 tablespoon ginger. Taste and season with salt and pepper, then transfer to a serving dish.

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