Gomen

Method

1. 1

   Soften onion in oil, then add garlic and ginger.

2. 2

   Add the collards with a splash of water, cover, and cook low 25 minutes.

3. 3

   Add sliced jalapeno for the last 5 minutes and cook uncovered until just moist.

   💡 Gomen is tender, not soupy — let the liquid go before serving.

4. 4

   Serve alongside misir, shiro and tibs on shared injera.