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My review
Gomen Wat
hidinginahoodie
"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."
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Ingredients
1 h 10 m servings 88 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Cook
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Ready In
- 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.
- 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.
- Add the green pepper slices, lemon juice, salt, turmeric, paprika, allspice, and ginger root. Cook until peppers are soft, about 5 minutes.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 88 calories; 5 g fat; 10.1 g carbohydrates; 2.7 g protein; 0 mg cholesterol; 408 mg sodium. Full nutrition
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Reviews
Read all reviews 3744 Ratings
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Most helpful positive review
1/27/2009
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 qui...
Most helpful critical review
3/27/2010
The spices in this were a little funky. Maybe I made it wrong.
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1/27/2009
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 qui...
6/7/2010
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 di...
12/7/2010
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 b...
6/23/2010
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 l...
5/20/2010
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 dow...
2/11/2009
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 spi...
11/2/2009
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!
1/27/2012
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 ...