Gomen Recipe

The Ethiopian table doesn’t get greener than this staple dish, which you can make with collard greens or kale.Learn how to make an authentic Ethiopian dish by using our Gomen Recipe.


  • 1 pound of collard greens or kale
  • ½ cup of finely chopped onions
  • 2 tablespoons olive oil
  • ½ teaspoon chopped garlic, or a little more to taste
  • ½ teaspoon ginger powder, or a little more to taste


Strip the leafy greens of the vegetable from the thick spine that runs through each leaf, using nothing of the spines. Coarsely chop the greens, and then boil them in Water until they’re very soft and tender, about 45 to 60 minutes. When they’re ready, drain the Water, but reserve just a little for the next step.

In a new pot, cook the onions and garlic in the olive oil for a few minutes until the onions begin to glisten. If necessary, add just a little Water to keep them from burning. Now add the ginger, stir the mixture, and cook it for a minute more.

Add the well-cooked greens and just a little bit of Water. Let the greens, onions and spices simmer until the Water begins to cook off and the greens are very soft. You can always pour off excess Water when the greens are ready or add Water if they become too dry as you cook them.

RECIPE SOURCE: https://ethiopianfood.wordpress.com/recipes/

Alternative Recipe

Gomen 2 | Ethiopian Food Guide


  • 2 bunches of collard greens
  • 1 large onion, chopped
  • 1/3+ c. canola oil (replace some of the oil with niter kibbeh or butter if desired)
  • minced garlic and ginger (about 2-3 tsp. each, would be my guess. If you’ve read my other recipes, you know how this works)
  • 2 jalapeño peppers, de-seeded and chopped
  • salt, to taste


Pull off the leaves of the collard greens and discard the stems. Tear the leaves into medium-sized pieces (just small enough to get them into the pot for cooking- you’ll chop them into smaller pieces later) and wash them well under cold Water. Bring a large stockpot of salted Water to boil and add the greens. Cook for about 10-15 minutes- the greens should change color and soften. Drain in a large colander and rinse with cold Water. Squeeze out all of the excess moisture and chop into small pieces. Set aside.

Cook the onions on medium heat until they start to soften and turn translucent, about seven minutes. Add the oil/niter kibbeh/butter and cook for several minutes. Then add the garlic, ginger, and jalapeños and sauté for several more minutes. Add the chopped greens and stir well, ensuring that the greens are thoroughly mixed in with the other ingredients. Add salt and cook on medium-low until the greens have soaked in the flavor.

Learn More About Ethiopian Foods Here.

RECIPE SOURCE: https://theberberediaries.wordpress.com/2009/03/03/recipe-gomen-collard-greens/

IMAGE SOURCE: https://www.latimes.com/recipe/gomen