Ethiopian-Style Spiced Collard Greens

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Gomen wat is a beloved Ethiopian side dish of collard greens gently simmered with onion, garlic, ginger, and the warm, smoky berbere spice blend. Traditionally served atop spongy injera alongside other wats, it's an easy weeknight way to bring deep Ethiopian flavor to the table.

Nutrition Facts

Per serving (estimated)

• 110 kcalCalories
• 7 gFat
• 1 gSaturated Fat
• 10 gCarbs
• 5 gFiber
• 2 gSugar
• 4 gProtein
• 480 mgSodium
• 290 mgPotassium
• 180 mgCalcium
• 1.5 mgIron
• 35 mgVitamin C
• 450 mcgVitamin A

Ingredients

For the spice base

• 2 tablespoons niter kibbeh or olive oil
• 1 medium yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 tablespoon freshly grated ginger
• 1 1/2 tablespoons berbere spice blend
• 1/2 teaspoon ground cardamom

For the greens

• 1 large bunch collard greens (about 1 lb), stems removed and leaves chopped
• 1/4 cup water or low-sodium vegetable broth
• 1 teaspoon kosher salt
• 1 small jalapeño, thinly sliced (optional)
• 1 tablespoon lemon juice, to finish

Directions

1. Wash the collard greens under cold running water, strip out the tough center ribs, and stack and chop the leaves into 1-inch strips.
2. Heat the niter kibbeh or olive oil in a large deep skillet or Dutch oven over medium heat. Add the chopped onion and cook for 5 to 6 minutes, stirring often, until soft and translucent.
3. Stir in the garlic, ginger, berbere, and cardamom and cook for about 1 minute, just until fragrant and the spices darken slightly.
4. Add the chopped collard greens a handful at a time, tossing with tongs until each batch wilts before adding more.
5. Pour in the water or broth, scatter in the salt and jalapeño if using, and stir to combine.
6. Cover and reduce the heat to medium-low. Simmer gently for 12 to 15 minutes, stirring once or twice, until the greens are silky and tender.
7. Uncover and cook for 2 to 3 minutes more to let any excess liquid evaporate. Stir in the lemon juice, taste, and adjust salt or berbere to your liking.
8. Spoon onto a warm platter and serve hot, ideally alongside injera, lentils, or roasted meat.

Cook’s Notes

• If collards are hard to find, lacinato or curly kale works well; spinach needs only a 3-minute simmer so add it at the end.
• For an authentic touch, swap olive oil for niter kibbeh (Ethiopian spiced clarified butter) infused with cardamom and nigella.
• Berbere blends vary widely in heat; start with 1 tablespoon and add more if you like it spicier.
• The greens taste even better the next day, so consider making them a few hours ahead and reheating gently.
• Pair with misir wat (red lentil stew) and injera for a simple, traditional Ethiopian platter.

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