Gomen (Collard Greens) with Spiced Butter and Injera

A flavorful and hearty side dish of braised collard greens cooked with aromatic garlic, ginger, onions, and spiced Ethiopian butter (niter kibbeh). Served with injera for a complete experience.

Prep Time

15 minutes

Total Time

45 minutes

Calories

275 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.97/serving

Season:

Meal Type:

Cuisine:

Cooking Style:

Dietary:

Gluten-Free•Dairy-Free

Mood:

Comfort Food

Ingredients

Servings

1poundCollard greens(washed and chopped)

£1.50

1mediumYellow onion(diced)

£0.50

4clovesGarlic(minced)

£0.30

1tablespoonFresh ginger(grated)

£0.25

4tablespoonsNiter Kibbeh (Ethiopian Spiced Butter)(can substitute with ghee or spiced vegetable oil)

£2.00

0.5cupVegetable broth(or water)

£0.20

to tasteSalt

£0.05

to tasteBlack pepper

£0.10

as neededInjera(for serving)

£3.00

Total Cost

£7.90

£1.97 per serving

Instructions

1.
Wash and chop the collard greens into bite-sized pieces, removing any tough stems.
2.
In a large pot or Dutch oven, melt the niter kibbeh over medium heat. If using a substitute, ensure it is well-spiced.
3.
Add the diced onion and cook until softened and translucent, about 5 minutes.
4.
Add the minced garlic and grated ginger and cook for another minute until fragrant, being careful not to burn.
5.
Add the chopped collard greens to the pot. Stir well to coat the greens with the spiced butter and aromatics.
6.
Pour in the vegetable broth (or water). Bring to a simmer, then reduce the heat to low, cover the pot, and let it braise for about 20-25 minutes, or until the collard greens are tender. Stir occasionally to prevent sticking.
7.
Season with salt and pepper to taste.
8.
Serve hot with injera.

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My Notes

Nutrition Information

Nutrition per serving (250g)

275 kcal / 1151 kJ

Carbs

25g

10% of RDA

Fat

17g

24% of RDA

Protein

10g

20% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

5 g

6% of RDA

Sodium

450 mg

20% of RDA

Saturated Fat

10 g

50% of RDA

Chef's Tips

For a richer flavor, use homemade niter kibbeh. There are many recipes available online.

If you don't have niter kibbeh, you can use ghee or clarified butter and add spices like turmeric, cumin, coriander, and cardamom to mimic the flavor.

Adjust the amount of garlic and ginger to your preference.

For a spicier dish, add a pinch of berbere spice blend or a finely chopped green chili to the pot along with the garlic and ginger.

If the collard greens become too dry while braising, add a little more broth or water.

Leftovers can be stored in the refrigerator for up to 3 days.

Cooking Equipment

Large pot or Dutch oven

Cutting board

Knife

Wine Pairings

No wine pairing suggestions available for this recipe.

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