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Loading...Gomen Besiga is a beloved Ethiopian one-pan dish that pairs tender, spice-rubbed beef with silky collard greens cooked down with garlic, ginger, and a generous spoonful of berbere. The beef simmers first until deeply savory, then the greens are wilted into the same pan so every bite carries the richness of the meat and the aromatic oils. Served atop spongy injera, it makes a comforting, protein-packed centerpiece for any Ethiopian spread.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 385 kcalCalories
- 22 gFat
- 9 gSaturated Fat
- 11 gCarbs
- 5 gFiber
- 3 gSugar
- 34 gProtein
- 520 mgSodium
- 780 mgPotassium
- 190 mgCalcium
- 5.5 mgIron
- 28 mgVitamin C
- 480 mcgVitamin A
Ingredients
For the beef
- 1.5 lbs beef sirloin or boneless chuck, trimmed and cut into 2-inch strips
- 1 tbsp niter kibbeh (or ghee with 1 crushed cardamom pod)
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tbsp freshly grated ginger
- 1.5 tbsp berbere spice blend
- 1 tsp kosher salt
- 1/2 cup water or low-sodium beef broth
For the greens
- 1.5 lbs fresh collard greens, stems removed and leaves chopped into 1-inch ribbons
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 fresh jalapeño or serrano, seeded and minced
- 2 tbsp niter kibbeh (or ghee)
- 1 tsp berbere spice blend
- 1/2 tsp kosher salt
- 1/4 cup water
For serving
- 4 pieces injera bread
- Extra berbere and lemon wedges, optional
Directions
- Pat the beef strips dry with paper towels. Heat 1 tablespoon of niter kibbeh in a heavy skillet or Dutch oven over medium-high heat until shimmering, then add the beef in a single layer and sear until deeply browned on all sides, about 5 minutes.
- Add the diced onion to the pan and sauté until soft and lightly golden, 4 to 5 minutes, scraping up any browned bits from the bottom. Stir in the garlic, ginger, 1.5 tablespoons of berbere, and salt, and cook for 1 minute until fragrant.
- Pour in the water or broth, bring to a gentle simmer, cover, and reduce the heat to low. Cook the beef for 20 to 25 minutes, or until fork-tender and the liquid has reduced to a glossy sauce.
- While the beef simmers, rinse the chopped collard greens thoroughly under cold water and drain well. In a separate large skillet, melt 2 tablespoons of niter kibbeh over medium heat and sauté the onion until translucent, about 4 minutes.
- Add the garlic and minced jalapeño to the greens pan and cook for 30 seconds until aromatic, then pile in all the collard greens along with the remaining teaspoon of berbere, salt, and water. Toss until the greens are evenly coated and slightly wilted.
- Cover the greens and cook over medium-low heat for 12 to 15 minutes, stirring occasionally, until the collards are silky, dark, and reduced by about two-thirds in volume.
- Transfer the tender beef and its sauce into the skillet with the collard greens and gently fold everything together. Let the combined dish simmer uncovered for 3 to 4 minutes so the flavors meld and any excess moisture cooks off.
- Taste and adjust salt or berbere for heat, then transfer to a serving platter. Serve hot atop pieces of injera with extra berbere and lemon wedges on the side.
Cook’s Notes
- Substitute kale, mustard greens, or Swiss chard for collards if needed, adjusting cook time by a few minutes since these wilt faster.
- If you do not have niter kibbeh on hand, warm ghee infused with a crushed cardamom pod, a pinch of nutmeg, and a tiny bit of fenugreek makes a serviceable stand-in.
- Berbere heat varies widely between blends, so start with less and add more at the end if you want extra warmth without overwhelming the dish.
- For a more traditional flavor, brown the beef with a teaspoon of awaze (Ethiopian chili paste) in addition to the berbere.
- Leftover Gomen Besiga keeps well in the fridge for up to 3 days and tastes even better the next day once the spices have soaked in.
