Gomen Wat (Ethiopian Collard Greens)

If you're looking to up your greens game, try this healthy African side dish. It's a simple recipe made with collard greens, onions, tomatoes, garlic, and a blend of aromatic seasonings.

❤️ Why you'll love it

One of the most popular side dishes in Ethiopia, Gomen Wat, can be found on most restaurant menus and dinner tables. It's a staple that's served with many meals and can be served alongside the famous Ethiopian flatbread.

It's a vegetarian dish often called the African version of southern collard greens. It's made with simple ingredients that really pack a punch.

There's also an East African version of collard greens called sukuma wiki that I recommend trying after you've made this Gomen Wat dish.

Flavor-wise, Gomen Wat has an earthy tone. The blend of warm spices added to the vegetables and collard greens takes this dish to a whole new level. It'll become a family favorite if it isn't already!

It's perfect if you're trying to get more greens into your diet!

🧾 Ingredients Used

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• Vegetables: Collard greens, tomatoes, garlic, and onions are the base of Gomen Wat.
• Niter Kibbeh (Ethiopian Spiced Butter): An essential Ethiopian ingredient for the Gomen Wat. It's a spiced clarified butter that adds richness and a distinct aroma to the dish. If it's not something you can get your hands on, you can use olive oil instead.
• Spices: Smoked paprika, cayenne pepper, cumin, coriander, cardamom, black pepper, and salt create the complex and well-balanced flavor of Gomen Wat.

🔪 How To Make Gomen Wat

1. First, add the Niter Kibbeh to a pot and cook on medium heat to melt.
2. Once the Niter Kibbeh has melted, add the onions, garlic, and tomatoes.
3. Add cumin, coriander, and cardamom, and let it cook for about 5 minutes on low heat.
4. Add the chopped collard greens and gently stir to combine everything.
5. Add salt, black pepper, paprika, and cayenne pepper, adjusting the seasoning according to your taste preferences.
6. Allow the mixture to simmer for about 20 minutes on medium-high heat, stirring occasionally. Continue cooking until most of the water has evaporated and the collard greens are tender and infused with the spices.
7. Taste the cooked collards and add a pinch of salt if needed.

🥫 Storing and Reheating

Store any leftover Gomen Wat in an airtight container in the refrigerator. To reheat, gently warm the authentic Ethiopian side dish on the stovetop, adding a splash of water if needed to maintain its moisture and flavor. If you're short on time, you can also microwave this dish to reheat.

💭 Helpful Tips

• For an extra layer of heat and complexity, you can add Ethiopian berbere spice into the dish. Adjust the quantity according to your spice tolerance for an authentic Ethiopian flavor.
• Quick and Easy Version: To cut down on prep time, use pre-washed and chopped collard greens. This is particularly handy for a quick weeknight dinner without compromising on flavor.
• Batch Cooking for Meal Prep: Prepare a larger batch and divide it into containers for easy meal prep. Gomen Wat reheats well and can be a convenient and tasty option for busy days.
• Add Cloves of Garlic: For extra flavor, chop garlic cloves and add them as the dish cooks.
• Lemon Juice: When this dish is finished cooking, add a squeeze of lemon juice for extra acidity. 

🍽️ What can I eat this recipe with?

You can pair Gomen Wat with a variety of Ethiopian dishes, such as Doro Wat (spicy chicken stew), Sega Wat (Ethiopian beef stew), or Tibs (grilled meat). Misir wat, made from red lentils, is another great option that goes well with this dish.

For a low-carb option, consider pairing it with cauliflower rice or keto-friendly bread.

👩‍🍳 Frequently asked questions

📖 Recipe