How To Make Ethiopian Collard Greens : Gomen Wat

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This recipe makes about 4 small servings.

1 bunch of collard greens
1 teaspoon grated fresh ginger
2 garlic cloves, minced
1 large onion, finely chopped
1 teaspoon salt
oil for frying

Wash the collards and finely chop into ribbons. Like kale, collards have a tough spine that needs to be removed and thrown away.
We call this vegan surgery.

Heat oil in a frying pan on medium high heat, and add the ginger, garlic and onion. sautee for three minutes or so and then add the collards and salt.

Stir, and then cover with a lid

Steam the collards for 5 minutes or until they are soft.
They are now ready!

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17 thoughts on “How To Make Ethiopian Collard Greens : Gomen Wat

    1. +tamcon72 I have a weakness for leafy greens like collards and rapini, so I totally get that 🙂

    1. +Lost In Vegetation LUCKY BOY!!! I wish I had collards last night! You should make a video about it next time! I only know how to cook them one way and would love to see how others prepare them 🙂

    2. I’ll definitely have to make a video, it’s the first time I’ve had collards! I just water sautéed them with peppers, onion, and garlic. Touch of vinegar and some hot sauce. Had them with a giant bowl of beans and rice. Tasted amazing!

  1. I have never had collard greens. so can we expect another dish or is my Ethiopian dinner complete?

    1. +Kari Eats Plants Collards are like something between kale and spinach: mild in flavour but dense in texture. This is it for the Ethiopian special for now! There are other stews like a potato/cabbage/turmeric mixture which is amazing, but that may have to wait. I know you have had enough potatoes for now 😉

  2. Love the contrasting colours of the collard greens with the red and yellow stews from your series! We are excited to prepare a complete Ethiopian meal complete with injera ourselves.

    1. +The Kale Sandwich Show Thanks! Colours are soooooooo important! You are from Toronto area right? There is a shop in Kensington market that sells berbere and massive injera’s (in case you want to save time on the pancakes). But they are also fun to make too 😉

    2. Oh, that is good to know. We go to Kensington market once in awhile, we’ll be sure to check it out the next time we’re there. Thanks for the tip on mixing your own berbere spice, we have many of those spices in our pantry!

  3. i grew up in the southern part of the US. Collards were staples on most holiday tables. But they were made with animal fats. Ugh. Your recipe looks TERRIFIC!

    1. +Crunchy Scott Thanks Scott! I had no idea that they were popular in the south, or that they were cooked in lard :/ They are such nice leaves 🙂

    2. +Vegiterra They’re usually cooked with ham hocks or really thick bacon. For me, adding a little liquid smoke does the trick now that I’m vegan.

    3. I’m picturing shredded collards stuck under a pig’s toe nail at Christmas.  Festive! 
      I like your liquid smoke idea! I will have to try that 🙂

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