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!
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.
For more delicious Ethiopian recipes be sure to try our:
Gomen (Ethiopian Collard Greens)
- 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)
- 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.