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Shared by Beejhy Barhany

Gomen (Collard Greens with Garlic and Ginger)

Yield: 6-8 servingsTime: 1 h 20 min

This recipe was shared by Beejhy Barhany. Read more about her family in "The Sacred Ethiopian Bread That Traveled 500 Miles by Foot and Horse" and try her recipes for messer wot (Ethiopian red lentil stew) and dabo (Ethiopian bread).

Family Journey

Tigray, EthiopiaKhartoum, SudanPardes Hana, Israel
Ashkelon, IsraelKibbutz Alumim, IsraelNew York City


  • 2 large yellow onions (about 14 ounces/390 g total)
  • 4 garlic cloves 
  • 2-inch (5 cm) piece fresh ginger, peeled 
  • ½ cup (120 ml) vegetable oil 
  • 2 pounds (900 g) collard greens, de-stemmed and cut into ½-inch (1.25 cm) ribbons  
  • 2 teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper 
  • ½ teaspoon ground cumin 
  • ½ teaspoon ground nutmeg 
  • 1 jalapeño, cored, seeded, and finely chopped (optional)


  • Step 1

    Put the onions, garlic, and ginger in a food processor and process until you have a smooth puree.

  • Step 2

    Heat the oil in a large skillet over medium heat and add the onion puree. Cook until slightly reduced and darker in color, 10 to 15 minutes, stirring occasionally.

  • Step 3

    Add the collards, salt, pepper, cumin, and nutmeg. Cook until the collards are starting to soften, adding more water as needed if the pan seems dry, about 20 minutes.

  • Step 4

    Reduce the heat and simmer the collards, stirring occasionally, until very tender, 30 to 40 minutes longer. Taste and adjust seasoning with more salt or pepper, and stir in the chopped jalapeño, if using.

  • Step 5

    Serve hot with the messer wot and dabo.