Gomen (Ethiopian Collard Greens)
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This authentic Ethiopian side dish known as Gomen takes eating healthy greens to a whole new level of deliciousness! A quick, simple, healthy, and thoroughly yummy side dish!
If you’re looking for an authentic Ethiopian veggie side dish to serve with your Ethiopian entree, Gomen (aka Ye’abesha Gomen) is among the most popular and delicious.
Or if you’re simply looking for a wonderfully flavorful way to enjoy those healthy greens, look no further.
Gomen is traditionally made with collard greens but kale works equally well. You can also use spinach but I prefer the crispiness of the collards or kale.
This traditional Ethiopian side dish can be found in most Ethiopian restaurants and pairs wonderfully with any number of Ethiopian meat and vegetarian dishes including doro wat, sega wat and misir wat, to name a few.
Above picture: The gomen is in the top left corner of the platter to the left of the lettuce. A variety of Ethiopian dishes are commonly served for a meal and instead of serving them on a plate are served on injera, Ethiopian flatbread. Additional injera is served on the side and pieces are torn off and used as utensils to scoop up the food.
To make Ethiopian Gomen you need an ingredient called niter kibbeh, which is an Ethiopian spiced clarified butter. It is made using the same method as Indian ghee in which the butter is heated and the butterfat is separated from the milk solids. Niter kibbeh is infused with a variety of fragrant herbs and spices resulting in a clarified butter that is highly aromatic and flavorful. Niter kibbeh is an essential ingredient in Ethiopian cuisine, including Gomen, and there are no adequate substitutes.
Niter kibbeh is extremely easy to make and keeps for several months in the fridge. While you can buy niter kibbeh online, nothing compares to the flavor and fragrance of homemade. Check out our recipe for Authentic Niter Kibbeh (Ethiopian Spiced Clarified Butter).
Okay, let’s make some Gomen!
Gomen Recipe
Let’s get started!
Heat the niter kibbeh in a pan over medium high heat. Add the onions and cook until soft and translucent, 5-7 minutes.
Add the garlic, ginger and spices and cook for another 2-3 minutes.
Add the collard greens and another tablespoon of niter kibbeh and cook until the collards turn bright green and are wilted but still slightly crispy, 5-7 minutes. Add more spices and/or niter kibbeh to taste.
This is a highly versatile side dish and pairs with virtually any Ethiopian entree.
Enjoy!
For more delicious Ethiopian recipes be sure to try our:
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Gomen (Ethiopian Collard Greens)
Ingredients
- 3 tablespoons niter kibbeh (plus an extra tablespoon for later)
- 1 large yellow onion , halved and thinly sliced
- 2 cloves garlic , minced
- 1 1/2 teaspoons finely minced fresh ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- 1 bunch collard greens (about 12 ounces) , washed, thick stems removed, roughly chopped (can also use kale)
Instructions
- Heat niter kibbeh in a pan over medium high heat. Add the onion and cook until soft and translucent, 5-7 minutes. Add the garlic, ginger and spices and cook for 2-3 minutes. Add the collard greens and another tablespoon of niter kibbeh and cook until the collards turn bright green and are wilted but still a slightly crispy, 5-7 minutes. Add more spices and/or niter kibbeh to taste.
Nutrition
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
Whoops! The comment I left below is for the Niter Kibbeh :)
This stuff is amazing! We made some for the lentil dish (outstanding) and have also used it on toast, rice, vegetables. Want to try on fish, potatoes, and lots of other things! Probably our family’s favorite new condiment.
I’m thrilled that you enjoyed the niter kibbeh, Maie, thank you so much for the positive feedback!
Amazing – had a nice dinner featuring your recipes for this, the Ethiopian lentil dish, and another Ethiopian vegetable recipe I found on another site with potatoes, cabbage, onions, and carrots. Everything came out great except the Injera – will have to try that recipe again. Absolutely delicious! I haven’t had Ethiopian food since my college days in Portland Oregon, so this was a nostalgic treat.
Fantastic! I’m so glad you enjoyed it, Matt, thank you very much!
I for one am grateful for your recipes. They are spot on delicious and (almost) just as good as the Ethopian restaurant near me, Mesob in Montclair, NJ. They are as amazing. And it’s such a shame that someone (who I am guessing is White and American and most likely from Portland, OR), has the audacity to accuse you of cultural appropriation. I have said the same thing for years: because I myself and White and American means I’m not allowed to make food from other cultures. That in-and-of-itself is racist, and quite absurd. I very much enjoy learning about new cultures and one of the easiest (and tastiest) ways to do that is through food. I say keep doing what you are doing, Girl, because your recipes are bangers. Cheers from NJ.
I really appreciate that, William, thank you :) And if I had to take a guess I’d say your assessment of that individual is probably pretty darn accurate ;)
In case you haven’t noticed – YOU’RE WHITE! Let Ethiopian people teach people how to make their own foods. When you do it, it’s called appropriation. Disgusting.
Interesting thing is that I’ve met many Ethiopians and have received emails from several more and NONE of them feel that way. At all. On the contrary, they’ve told me they feel honored that I love their cuisine and feel passionately enough about it to share it with others. Some have also been gracious enough to offer me additional cooking tips which I have embraced appreciatively.
Based on your line of reasoning I likewise shouldn’t share any French recipes, or Italian, or Swedish, or Mexican or…. In other words, I should only be allowed to share those dishes from the specific culture/s I grew up in. Will you think about that for a moment? You’re promoting barriers, not bridges, to other cultures. How about we stop making skin color or differing cultures a dividing point and instead embrace and celebrate each other? For goodness sake, if there is ONE thing is this world that we should be able to share with one another across cultures and ethnicities without vitriol it’s FOOD.
I’m an old white male. I just stopped in my local ethiopian market, ran by a very lovely lady. I explained I was trying to make several dishes for a dinner party. Her smile grew larger and larger as we spoke. She shared her secrets with me on a variety of the dishes I will be cooking. Other customers entered while we were talking and all took a moment to add their hints of how to cook the meal as well. They did not judge me by my appearance, rather they embraced me for wanting to learn more of their culture and enjoy their cuisine. BRAVO Kimberly for your stance!
Delicious recipe! Makes me miss Ethiopia! Thank you for posting!
Thankyou, your recipes are easy to follow and a delight to prepare. Today I’m cooking up another feast to share with friends. I think this will be my New Year tradition. Happy New Year! good bye 2021 I’m off to pick some green!
Thank you so much, Loulorback, I appreciate the compliment. Happy New Year!
I was wanting to use this for a vegan recipe but obviously can’t use butter do you think I could substitute oil!
Hi Biddy, yes you can.
OMG I am now in love with Ethiopian cooking! Have made your misir wat and sega wat (so good) along w/ the berbere and niter kibbeh. Thanks so much for sharing these glorious recipes. Next time I’ll make doro wat.
That’s wonderful, Fawn, I’m so happy you’ve made all of these recipes and really appreciate the feedback!
Delicious!! Ingredients and instructions were authentic, on point, and mostly importantly – easy! This came together very quickly at the end of my Ethiopian cooking marathon and I loved the flavors. The slight crispness of the gomen adds good texture when you are eating a plate full of highly cooked mashes of lentils etc. Made w your Misir Wot recipe – they were all hits.
I’m so happy you enjoyed both of the recipes, Alicia, thanks so much!
I’ve made this with dandelion (actually chicory) greens. Very nice in the spring, when you’re recovering from a the winter doldrums.