Ethiopian Stewed Collard Greens (Gomen Wat) | Christopher Kimball’s Milk Street

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Ethiopia’s braised greens taste almost meaty thanks to ample garlic, ginger and spices

Ethiopian Stewed Collard Greens (Gomen Wat)

Appears in July-August 2020

1 hour 20 minutes active

Ethiopian Stewed Collard Greens (Gomen Wat)

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.

4

Servings

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.

1 hour

20 minutes active

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