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Ethiopia’s braised greens taste almost meaty thanks to ample garlic, ginger and spices
Milk Street Bowtie Ethiopian Stewed Collard Greens (Gomen Wat)

Ethiopian Stewed Collard Greens (Gomen Wat)

Appears in July-August 2020

1 hour 20 minutes active

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Ethiopian Stewed Collard Greens (Gomen Wat)

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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

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
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

  • cups low-sodium beef, chicken or vegetable broth

  • 1-2

    Fresno or serrano chilies, stemmed, seeded and thinly sliced

  • 1

    tablespoon lemon juice

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Reviews
Yaoli Y.
August 16, 2022
Super good!
I used kale because I could not find collard greens. This tasted delicious and very much like flavors from an Ethiopian restaurant. The only adjustment is that I used less ginger, based on feedback from one reviewer. I used a little more than 1 tbsp and felt that was perfect.
Craig B.
August 2, 2022
Didn't Turn Out Well for Me
I think it has way too much ginger in it. Mine came out tasting bitter and medicinal from the ginger. It didn't turn out well.
Virginia D.

This was delicious! We loved the flavor and texture of the greens. It held up really well as a left over. I used Serrano peppers and loved the fresh flavor they add by adding them after cooking.

Becky W.

Ooo! The smell while it cooks is amazing! And when I first tasted it, I couldn't believe this came from my kitchen! I mean, I'm not a bad cook at all, but this was next level! I love going out for Ethiopian food, and this was just as good as anything from a restaurant. It is incredibly flavorful with just a few ingredients. Made it with kale several times and once with chard--only took 5 minutes but was a bit watery. I am happy with it every time and love sopping up the juices with crusty bread or roti when I don't have injera. If there is any left over, it becomes breakfast with a soft fried egg. One of my very favorite Milk Street recipes.

Christine D.

Wow. I really have never had collards but my CSA keeps delivering them :) and they are not great in a green smoothie I have found. THis was delicious!


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Ethiopian Stewed Collard Greens (Gomen Wat)

Get Ready to Cook

4

Servings

1 hour

20 minutes active

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

  • 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 of 3

Combine Ingredients In Pot

3
tablespoons ghee
1
medium yellow onion, halved and thinly sliced
6
medium garlic cloves, minced
2
tablespoons minced fresh ginger
¾
teaspoon ground cardamom
½
teaspoon ground turmeric

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 of 3

Add Greens

1
bunch (about 1 pound) collard greens, stemmed and roughly chopped
cups low-sodium beef, chicken or vegetable broth
Ground black pepper

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 of 3

Finish and Serve

1-2
Fresno or serrano chilies, stemmed, seeded and thinly sliced
1
tablespoon lemon juice
1
tablespoon minced fresh ginger
Kosher salt and ground black pepper

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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Done!

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