Gomen (Ethiopian Collard Greens)

Method

1. 1

   Stem and chop the collards, mince the onion, garlic and ginger, and slice the jalapeno.

2. 2

   Heat the oil in a lidded pot and soften the onion 4–5 minutes until translucent.

3. 3

   Add the garlic and ginger and cook 1 minute until fragrant.

4. 4

   Add the collards with a splash of water, cover, and cook low 20 minutes, stirring once.

5. 5

   Add the sliced jalapeno, cover again, and cook 5 minutes more.

6. 6

   Uncover and cook a final 5 minutes until just moist, letting the last of the liquid evaporate.

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

7. 7

   Serve alongside misir, shiro and tibs on shared injera.