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Ethiopian Gomen

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Member since 2006
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Serves 4 | Prep Time | Cook Time

Why I Love This Recipe

My cooking club meets every month and we recently had an Ethiopian Pot Luck.

Ingredients You'll Need

1 large bunch collard greens, about 1 1/2pounds
1/4 cup niter kebbeh, ghee or olive oil
1 red onion, chopped
2 cloves garlic, minced
1-inch piece fresh ginger, peeled and minced
2 fresh hot peppers, seeded and minced (or to taste)
1 cup broth
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon cardamom


Tear stems from collard greens, and wash greens well. Bring a large pot of water to boiling.

Add greens to water and boil briskly for 15 minutes (I only boiled them for 8 mins,worked fine).

Drain, squeezing water from greens.

When cool enough to handle, slice them thinly.

In a large skillet or stir fry pan, melt the niter kebbeh (or oil). Add onion, garlic, ginger and hot peppers and simmer, stirring ccasionally, about 5 minutes.

Add collard greens, broth, salt, pepper and cardamom.

Bring to a simmer and cook for 15 minutes, or until most of water has evaporated from pan.

Serve with injera and buttermilk curds.

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