Gomen Wat (ጎመን ወጥ)

Gomen Wat is an Ethiopian staple of collard greens slow-cooked with caramelised onions, garlic, ginger, and fragrant spiced butter. It is a constant presence on the injera-lined communal platter, equally at home on a fasting day — when Ethiopian Orthodox Christians abstain from animal products — as it is alongside rich meat stews at a celebration feast.

Serves: 4

Ingredients

• 600g (1.3 lb) collard greens (or kale), stems removed, leaves shredded
• 2 large onions, finely chopped
• 4 tbsp (60ml) niter kibbeh (Ethiopian spiced butter) or neutral oil
• 4 cloves garlic, minced
• 1 tbsp (15g) fresh ginger, grated
• 1 tsp (3g) ground turmeric
• ½ tsp (1g) ground black pepper
• 1 tsp (4g) salt
• 120ml (½ cup) water

Instructions

1. Blanch the shredded collards in a large pot of boiling salted water for 3 minutes. Drain and squeeze out excess water. Set aside.
2. Heat niter kibbeh in a heavy-bottomed pot over medium heat. Add onions and cook, stirring frequently, for 18–22 minutes until deeply golden and jammy.
3. Add garlic and ginger, cook for 2 minutes. Stir in turmeric and black pepper, cook 1 minute more.
4. Add the blanched greens and water. Stir to combine, reduce heat to low, cover, and cook for 20–25 minutes until tender and fragrant. Stir occasionally, adding a splash more water if the pot looks dry.
5. Season with salt. Serve warm on injera or with bread as part of a larger spread.

Cook's Notes: For a fully vegan version, substitute niter kibbeh with equal parts olive oil and a pinch of ground cardamom and cinnamon. Gomen Wat tastes even better the next day as the flavours deepen overnight.