So, I’m a little late posting this recipe (sorry Sash-but that’s how us Ethiopians roll!), but it’s a great one as the weather starts to cool and salads become less appealing.
This is my take on my mama’s lovely Gomen recipe (substituting coconut oil for kibe—I can hear her smacking her lips now). While my siblings and I all agree that noone can make greens like Ma Dukes, here is my humble attempt.
1 large bunch collard or mustard greens, about 1½ pounds
¼ cup coconut oil
1 red onion, chopped
5 cloves garlic, minced
2 jalapeno peppers, seeded and cut in 1/2 (lengthwise)
salt (to taste)
¼ teaspoon black pepper
½ teaspoon each- coriander and cumin
1. Tear stems from collard greens, and wash greens well. Bring a large pot of water to boiling. Add greens to water and boil for 15 minutes. Drain, squeezing water from greens. When cool enough to handle, slice them thinly.
2. In a large skillet or stir fry pan, add the coconut oil and let it start to sizzle. Add onion and cook them until they become translucent, about 3 minutes.
3. Add collard greens. Bring to a simmer and cook for 15 minutes, or until most of water has evaporated from pan.
4. Add garlic and jalapeno peppers and let cook for an additional minute or two. Add salt, black pepper, and coriander and enjoy…
I love to eat Gomen with lentils, curried potatoes, and Injera. You can also serve them w/ Quinoa or Millet for a simple meal.
