Ethiopia | Side

Gomen

Name: Gomen
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Ethiopia, East Africa
Ingredients: 600 g collard greens, stems removed, sliced; 1 large onion, sliced; 3 cloves garlic, minced; 1 tbsp fresh ginger, grated; 1 whole green chile, sliced; 3 tbsp oil or niter kibbeh; 1 tbsp lemon juice; salt, to taste

Ethiopian collard greens sauteed with onion, garlic, ginger, chile, and spiced oil until tender and fragrant.

Country

Ethiopia

Region

East Africa

Time

45 min

Serves

Level

easy

Start cooking Explore Ethiopia recipes

01 / Get ready

Everything you need

Tap each ingredient as you gather it. Illustrations are visual guides; follow the ingredient names and quantities.

Servings 4

Scale the dish before you shop, then use the checklist while you cook.

Jump to method My cookbook

Ingredients

For 4 servings

Side

Greens

600 g collard greens, stems removed, sliced

Base

1 large onion, sliced 3 cloves garlic, minced 1 tbsp fresh ginger, grated

Heat

1 whole green chile, sliced

Fat

3 tbsp oil or niter kibbeh

Finish

1 tbsp lemon juice (optional)

Pantry

salt, to taste

A few kitchen essentials

Suggested from the recipe method. Use equivalent equipment you have.

Wooden spoon

02 / Let’s cook

One step at a time

Keep the rhythm calm, watch the texture, and adjust seasoning at the end.

Back to Ethiopia

4 steps 20 min prep 25 min cook (check method) 45 min total easy

Cook the base

Cook onion in oil until soft, then add garlic, ginger, and chile.

base 10:00

Wilt greens

Add collards by handfuls, stirring until wilted.

wilt 08:00

Cook tender

Cover and cook until the greens are tender but still green.

steam greens 15:00

Finish

Season with salt and optional lemon juice.

finish 02:00

Some versions use niter kibbeh, some stay vegan, and the chile level changes by table.

Cooking notes, photos & serving ideas

Recipe context

More about this dish

Serving ideas, regional context, and cooking cues for when you want more detail.

When to cook it

Best for Best as a vegetable side for injera platters and fasting meals.. Plan on a easy cook. Allow about 45 minutes total.

What to serve alongside it

Injera, misir wat, kik alicha, tibs, or doro wat.

Regional lane

Fasting and vegetable table. Vegetable, lentil, and legume dishes that fit Ethiopia's rich fasting-food tradition.

Chef watch-outs

Overcooking the greens until the color and texture collapse.
Rushing the rest or fermentation period.
Rushing the base before the raw edge has cooked out.

How you know it is ready

Greens should be cooked through but still look alive and glossy.
The bread or batter should smell pleasantly fermented, toasted, or nutty rather than floury.
The aroma should smell rounded rather than raw or sharp.

Pantry lane

teff, berbere, mitmita, niter kibbeh, split peas

Recipe photos

See the dish before you cook

Take a closer look at the dish and its serving ideas.

Gomen recipe from Ethiopia — Gomen finished dish

Chef board

Build the table around Gomen

Injera, misir wat, kik alicha, tibs, or doro wat.

Best route from here

Fasting and vegetable table

Collections to keep cooking

Ethiopian Fasting Table

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