Gomen Wat

Name: Gomen Wat
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 6 servings
Ingredients: 1 pound collard greens - rinsed, trimmed and chopped; 2 cups water; 1 tablespoon olive oil; ¾ cup chopped onions; 8 cloves garlic, chopped; 1 tablespoon olive oil; 1 ½ cups sliced green bell pepper; 1 tablespoon fresh lemon juice; 1 teaspoon salt; ½ teaspoon ground turmeric; ½ teaspoon paprika; ½ teaspoon ground allspice; 2 tablespoons minced fresh ginger root

Rating: 4.46 stars

52 Ratings
43 Reviews
10 Photos

Traditional Ethiopian vegetarian dish. I've cut down the amount of oil that is used in the dish and added some different spices to complement the collards.

By hidinginahoodie

Recipe Summary

prep:

10 mins

cook:

1 hr

total:

1 hr 10 mins

Servings:

Yield:

6 servings

Nutrition Info

Directions

Step 1

Place chopped collard greens in a pot with 2 cups of water. Bring to a boil, then reduce heat to low. Cover, and simmer until collards are tender, about 20 minutes. Drain, but reserve the cooking water. Set aside.

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Step 2

Heat 1 tablespoon olive oil in a pot over medium heat. Stir in onions and cook until just beginning to brown, about 10 minutes. Stir in garlic and cook for 1 minute. Add the cooked collards, 1 tablespoon olive oil, and the reserved cooking water. Simmer, uncovered, over medium-high heat until liquid is nearly evaporated, 10 to 15 minutes.
Step 3

Add the green pepper slices, lemon juice, salt, turmeric, paprika, allspice, and ginger root. Cook until peppers are soft, about 5 minutes.

Nutrition Facts

Per Serving:

87.6 calories; protein 2.7g 6% DV; carbohydrates 10.1g 3% DV; fat 5g 8% DV; cholesterolmg; sodium 408.3mg 16% DV. Full Nutrition

Reviews (43)

Most helpful positive review

Leah

01/28/2009

This was my first time cooking collard greens and I was looking for something non-traditional; and by that I mean "southern-style." This was really tasty! Some changes I made I didn't have quite a pound of collard greens (only 11 oz) and I used a whole onion and a lot of pre-minced garlic. I followed the rest of the spicy exactly. I felt that it was a little too gingery for my liking and if I make it again I will half the ginger. It overpowered all the other flavors. I would probably also toss out half of the reserved water next time; I cooked for the said amount of time but it was still quite watery and I am rather impatient. It was still quite good though! I also only divided this whole dish between two people and served with a tilapia fillet. I was surprised to see that all of the ingredients were key players in detoxification so that's a plus! Read More

Helpful

(28)

Most helpful critical review

mollykathrynlewis

03/29/2010

The spices in this were a little funky. Maybe I made it wrong. Read More

Helpful

(2)

52 Ratings

5 star values: 38
4 star values: 7
3 star values: 3
2 star values: 1
1 star values: 3

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Leah

01/28/2009

Helpful

(28)

John Stine

06/07/2010

This recipe was amazing way better than I imagined it would be but there are some minor alterations I would like to add. First off when chopping the collards remove the hard stem. What I did was sort of cut an elongated V shape up the center of the leaf to remove the most of the hard stem and rib together. Also I dumped all of the collards and the water into a large bowl and used the same vessel the collards had been in to cook the onion. When ready I poured the collards water and all back into the onion mixture. This saved some time and energy. Read More

Helpful

(27)

JC Hurst

06/23/2010

I made this exactly as the recipe called for and it was surprisingly delicious and to my utter astonishment my very picky nine year old gobbled it down and asked for seconds. My whole family loves this recipe and now I have a recipe for all those collard greens I planted this year. Thanks for sharing this recipe. Read More

Helpful

(12)

tefnuit

01/18/2011

For my very first encounter with collard greens I will say it was delicious! I used ground ginger because I did not have any fresh ginger handy. I didn't understand why the greens needed to be drained and liquid reserved if it all goes back into the pot so while the collards were simmering i cooked the onions in a separate pan and when it was time i just added the onions garlic to the pot with the greens and continued on from there. Read More

Helpful

(12)

kdgengler

05/20/2010

My ethipian born children thank you for this wonderful and closely authentic recipe! I use chicken broth for the liquid and found frozen chopped collards in my local grocery to cut the time down! Read More

Helpful

(11)

Cazuela

02/12/2009

After boiling the greens and draining them (saving the liquid for sure!) I used a cast iron skillet for the final steps. Green pepper needs to be sliced fairly thin. This was aromatic just spicy enough colorful and delicious! Read More

Helpful

(11)

FSUGABRIELLE

11/02/2009

This recipe was delicious and healthy though it didn't quite have the flavor that I expected. I added more ginger root and some hot sauce and omitted the salt and it was perfect. YUM! Read More

Helpful

(9)

LCSum

01/27/2012

This is fantastic. I am going to make more tomorrow! My gold standard (until now) for collards was southern style - cooked in pork back. Move over Paula Dean Gomen Wat is my new favorite way to prepare collards! I did have to make a couple changes: I used ginger paste (shame shame I know) jar garlic (8 cloves is a lot to mince sister) and store bought lemon juice. I did put a pinch of salt in the water to boil the collards and I doubled the tumeric and allspice. This dish is perfectly balanced. In my experience with Ethiopian cooking (limited) I have found the flavors are even better the next day. I've made this dish a few hours ahead of dinner time so it can develop a little. Read More

Helpful

(6)

jsk181

04/27/2009

Easy to make really good. A good way to make collard greens healthy. Read More

Helpful

(6)

mollykathrynlewis

03/29/2010

The spices in this were a little funky. Maybe I made it wrong. Read More

Helpful

(2)

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Nutritional Information

Gomen Wat

Servings Per Recipe: 6
Calories: 87.6

% Daily Value *

protein: 6 %

carbohydrates: 3 %

exchange other carbs:

dietary fiber: 16 %

sugars:

fat: 8 %

saturated fat: 4 %

cholesterol:

vitamin a iu: 106 %

niacin equivalents: 11 %

vitamin b6: 19 %

vitamin c: 102 %

folate: 34 %

calcium: 13 %

iron: 3 %

magnesium: 6 %

potassium: 7 %

sodium: 16 %

thiamin: 9 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Gomen Wat

1 of 43

All Reviews

Leah

01/28/2009

Helpful

(28)

John Stine

06/07/2010

Helpful

(27)

JC Hurst

06/23/2010

Helpful

(12)

tefnuit

01/18/2011

Helpful

(12)

kdgengler

05/20/2010

My ethipian born children thank you for this wonderful and closely authentic recipe! I use chicken broth for the liquid and found frozen chopped collards in my local grocery to cut the time down!

Helpful

(11)

Cazuela

02/12/2009

Helpful

(11)

FSUGABRIELLE

11/02/2009

This recipe was delicious and healthy though it didn't quite have the flavor that I expected. I added more ginger root and some hot sauce and omitted the salt and it was perfect. YUM!

Helpful

(9)

LCSum