Entree: Ethiopia – Central Culinary Region – ጎመን ወጥ ➤ gomen wot (Slow-simmered Ethiopian stew of collard greens flavored with spiced clarified butter and aromatics)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (450 g) collard greens, stems removed and leaves roughly chopped
- 3 tbsp (45 ml) niter kibbeh or clarified butter (see below to make quick version)
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 1 medium tomato, diced (or 1/2 cup (120 ml) canned diced tomatoes)
- 1/2 tsp (1 g) ground turmeric
- 1/4 tsp (0.5 g) berbere (optional, for mild warmth)
- 1/2 cup (120 ml) vegetable or chicken stock, plus more as needed
- 1 tbsp (15 ml) lemon juice, or to taste
- 1 tsp (6 g) kosher salt, adjust to taste
- 1/4 tsp (0.5 g) freshly ground black pepper
- For quick niter kibbeh: 4 tbsp (57 g) unsalted butter, 1/2 tsp (1 g) ground cardamom, 1/4 tsp (0.5 g) ground fenugreek, 1/4 tsp (0.5 g) ground cumin, 1/8 tsp (0.3 g) ground cloves

Show original ingredient measurements

- 1 lb (450 g) collard greens, stems removed and leaves roughly chopped
- 3 tbsp (45 ml) niter kibbeh or clarified butter (see below to make quick version)
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 1 medium tomato, diced (or 1/2 cup / 120 ml canned diced tomatoes)
- 1/2 tsp (1 g) ground turmeric
- 1/4 tsp (0.5 g) berbere (optional, for mild warmth)
- 1/2 cup (120 ml) vegetable or chicken stock, plus more as needed
- 1 tbsp (15 ml) lemon juice, or to taste
- 1 tsp (6 g) kosher salt, adjust to taste
- 1/4 tsp (0.5 g) freshly ground black pepper
- For quick niter kibbeh: 4 tbsp (57 g) unsalted butter, 1/2 tsp (1 g) ground cardamom, 1/4 tsp (0.5 g) ground fenugreek, 1/4 tsp (0.5 g) ground cumin, 1/8 tsp (0.3 g) ground cloves

Instructions

1. If making quick niter kibbeh: melt butter in a small saucepan over low heat, stir in cardamom, fenugreek, cumin, and cloves, warm gently for 2 minutes, then strain into a heatproof container and set aside. Use 3 tbsp (45 ml) for the recipe.
2. In a large heavy skillet or Dutch oven, heat the niter kibbeh over medium heat. Add sliced onion and cook, stirring occasionally, until soft and beginning to brown, about 8–10 minutes.
3. Add minced garlic and ginger and cook 1–2 minutes until aromatic. Stir in diced tomato and cook until softened, about 3 minutes.
4. Add chopped collard greens, turmeric, and berbere if using. Toss to coat the greens in the spiced butter and aromatics.
5. Pour in 1/2 cup (120 ml) stock, cover, and reduce heat to low. Simmer gently 20–25 minutes, stirring occasionally, until greens are tender; add additional stock by tablespoons if mixture dries before greens are tender.
6. Finish with lemon juice, salt, and pepper to taste. Serve hot as a main vegetable stew, traditionally with injera or flatbread.