Gomen — Collard Greens
Tender collards with garlic, ginger and a whisper of chilli.
Gomen — Collard Greens is a classic vegetarian Ethiopian recipe built around a handful of pantry staples. It serves 4 and comes together in roughly 25 minutes from prep to plate. It is an approachable, beginner-friendly dish — the kind of recipe you can put on the table in about 25 minutes without much fuss. The method leans on gentle steaming, which is what gives the finished dish its signature texture and depth.
The headline ingredients here are collard greens, onion and garlic. Spend a little time choosing well: fresher, more carefully-sourced versions of these will lift the whole plate, while every other element is mostly there to support them.
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120
kcal
5g
Protein
12g
Carbs
7g
Fat
Ingredients
- collard greens500 g
- onion1
- garlic3 cloves
- ginger1 tbsp
- oil3 tbsp
Method
- 1Step 1 ~8 min
Soften onion in oil.
- 2Step 2 ~8 min
Add garlic and ginger; cook 1 min.
- 3Step 3 ~8 min
Stir in chopped greens with a splash of water; cover and steam 12 min.
Per-step times are approximate and based on the total cook time of 25 minutes.
Pro tips & common mistakes
- Taste a small spoonful just before serving and adjust salt, acid (lemon or vinegar) and heat — that final balance check is what separates a good home cook from a great one.
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Frequently asked questions
- How long does Gomen — Collard Greens take to cook?
- From prep to plate, Gomen — Collard Greens takes about 25 minutes and yields 4 servings. About a third of that is hands-on; the rest is the cooking itself.
- Is Gomen — Collard Greens vegetarian?
- Yes — this version of Gomen — Collard Greens is fully vegetarian. If you want to make it vegan, swap any dairy or eggs for a plant-based equivalent of the same texture.
- What are the key ingredients in Gomen — Collard Greens?
- The headline ingredients are collard greens, onion, garlic. The rest of the list is supporting cast — spices, aromatics and pantry staples — that round out the flavour rather than carry it.
- Can I scale this recipe up or down?
- Yes. The ingredient quantities scale linearly: halve for 2 servings or double for 8. Cooking times stay roughly the same, except for anything that depends on pan surface area — if you double a stir-fry, cook it in two batches rather than crowding the pan.
- How should I store the leftovers?
- Let leftovers cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently — low heat on the stove with a splash of water, or short bursts in the microwave covered with a damp paper towel so it does not dry out.
- Can I freeze Gomen — Collard Greens?
- Yes. Cool fully, portion into freezer-safe containers and freeze for up to 1 month. Defrost overnight in the fridge and reheat gently; you may need a splash of water or stock to bring the sauce back to its original consistency.
- What should I serve with Gomen — Collard Greens?
- Gomen — Collard Greens pairs naturally with classic ethiopian sides — a simple grain, a fresh salad, or a light pickle to cut through richness. Aim for something that contrasts the main dish in texture or temperature rather than echoing it.
- What if I do not have one of the main ingredients?
- Most ingredients in this recipe have sensible swaps. Match like-for-like by texture and cooking time and you will land somewhere close to the original.