Best Authentic Ethiopian Collard Greens Recipe (Gomen Wat) (2024)

FAQs

What is Ethiopian Gomen made of? ›

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.

When vinegar is added to collard greens, it helps to break down some of the tough fibers in the greens and tenderize them. Additionally, the acidity in the vinegar can help to enhance the flavors of other ingredients in the dish, such as onions, garlic, and smoked meats.

Collard greens have a slightly bitter, earthy taste with a chewy texture. Some people describe them as being similar to kale, but with a milder flavor. They are commonly cooked with seasoning such as garlic, onions, and smoked meat to add flavor.

In their adherence to strict fasting, Ethiopian cooks have developed a rich array of cooking oil sources—besides sesame and safflower—for use as a substitute for animal fats which are forbidden during fasting periods. Ethiopian cuisine also uses nug (also spelled noog, also known as "niger seed").

Fenugreek seeds are ground and used as a key ingredient in the Ethiopian berbere. The seeds are also used to make injera and niter kibbeh. Cardamom is the third most expensive spice after saffron and vanilla. The Ethiopian cardamom is known as "false cardamom".

Fresh collard greens: Necessary for collard greens. Keep reading for tips on buying the freshest options. Apple cider vinegar: The tanginess cuts through the fat of the bacon and smoked ham. Sugar: Sugar blunts any bitterness from the collard greens.

Onion- Yellow onions will add flavor to the greens. Garlic– Garlic will compliment the flavor of the onion and greens. Red Pepper Flakes– Red Pepper flakes will add some slight heat to the greens. Fully-Cooked Smoked Turkey Leg- This is the best alternative for those who prefer not to use pork.

The most authentic collard greens, in my opinion, are made with smoked ham hocks or bacon. But, as time has passed, society has gotten more health conscious. So, many families began using alternatives such as smoked turkey necks, wings, and tails.

Collard greens are healthy for you, but it is possible to have too much of a good thing. Collard greens are full of fiber, which takes longer for your body to digest than many other substances. Eating too much fiber at once can lead to uncomfortable side effects like bloating or gas.

The chemicals that give collard greens that distinctive bitter taste are called glucosinolates. If you blanch the greens, some of those compounds will be released into the water.

Why put baking soda in collard greens? ›

Baking soda has infinite uses in cooking and beyond: It's a leavening agent, an odor neutralizer, and an antacid to name a few. In the case of collard greens, baking soda's utility is threefold, serving as a flavor enhancer, a tenderizer, and a color protector.

Season with salt and serve straight from the skillet. If you prefer extra-tender greens, add 3 cups water to greens in the skillet; season with salt. Bring to a boil and cook for 1 hour, adding more water as needed.

Tasting Table staff deem baking soda the secret weapon to keep boiled greens like broccoli, green beans, and peas from turning brown. All you need to do is add a teaspoon of baking soda to your boiling water or stock to ensure that your collard greens are flavorful, tender, and vibrant.

"Injera" is an Amharic term for Ethiopian bread similar to pan cake, made usually from teff. Injera is thin, prepared from teff flour, water and starter (a fluid collected from previously fermented mix) after successive fermentations [1].

Shema is very popular in Ethiopia and is worn by almost everybody. It is often worn in the form of full body wraps, dresses, shawls or sashes. The density of the cloth depends on the weave and often times the Shema is produced with a light weave used in many layers in blankets (known as Gabi) or clothing.

An essential part of Eritrean and Ethiopian cuisine, its primary ingredient is powdered chickpeas or broad bean meal and often prepared with the addition of minced onions, garlic and, depending upon regional variation, ground ginger or chopped tomatoes and chili-peppers.

Ethiopian cuisine is not only healthy and nutritious, but also a great way to expose children to new flavors and teach them about another part of the world at the same time. What kids will love most about Ethiopian food is that you use your hands — exclusively! Though a tad messy at times, it's the perfect finger food.