Ethiopian Habesha Gomen (Kale) **This post contains affiliate links, which means I may receive a small commission, at no cost to you, if you make a purchase through a link. Cooking up Exquisite African, Caribbean & Southern flavors with a flavorful twist You can too! 2. cups water. https://www.daringgourmet.com/misir-wat-ethiopian-spiced-red-lentils This will be in regular rotation! But I do have a question. A fragrant take on a traditional Ethiopian vegetarian dish, collard greens are well-seasoned with turmeric, paprika, allspice, and ginger. Add the remaining ingredients and return to a boil. Atakilt Wat – Ethiopian Cabbage Potato Carrots. Add the green pepper slices, lemon juice, salt, turmeric, paprika, allspice, and ginger root. Hello! But rather tart (maybe vinegar, or just more lemon?) Tag me on Instagram. Now I can have this dish whenever I want. Place chopped onions in the pot and … I do it all the time , with my food pairing. I tossed some chicken legs with a generous amount of Penzey’s Berbere seasoning, wrapped it up tightly in foil and slow roasted it at 325 for 2 1/2 hours. I have used this recipe twice already and it tasted just like restaurant quality both timesArban Philadelphia and the nearest Ethiopian restaurant is about 1 hr away. I’ll be using this recipe regularly. My new go-to recipe for collards. MY PRIVATE NOTES. Related: 15 Best Lentil Recipes. Hi. Awesome! This recipe is the truth. What do you think about substituting berbere for the cayenne? Nutrition. I have tried both greens using this method and they both work great. Delicious. Thanks again. Add the onion, jalapeño, salt and pepper and cook, stirring occasionally, until the onion starts to soften, about 5 minutes. The veggie platter… Continue reading » Hi Heather! Apparently, you are one step ahead of me!! This is one of the tastiest recipes for greens that I have ever had. After reading you post yesterday about the lentil dish, I wondered if you would post a recipe for the greens. Bring to a boil, then reduce heat to low. 5 %. I used two kinds of kale and some chard. Great for picking at the baby size in under 3 weeks, or waiting for fully grown leaves. Spiced butter or Niter Kibbeh can be stored, covered and chilled, for up to 3 weeks OR you can also freeze it for up to 2 months. Ingredients: 8 oz onions, diced; 3 TBSP water; ¼ cup oil; 1 ¼ tsp salt; ½ cup Water; 1 TBSP Garlic, minced (about 3 large cloves) Each recipe has been reviewed and shared over 20,000 times! Thanks for giving it a go. My family was very pleased!!! Brassica carinata 40 days. Thank you so, so much! My pleasure! 6. cups lightly packed torn kale leaves. This one here; the Ethiopian Greens(kale),with Red Red on top of brown rice, and bhajias. I love hearing how it turned out! Sauté for about 3-5. They both provide an excellent source of vitamins A, C, K calcium and are equally tasty! DIRECTIONS. Her name is Dibora, and she’s originally from Ethiopia. Thanks for the lovely recipe. So glad to hear it worked out well for you. and a little bitter, whereas your recipe didn’t turn out bitter at all. I’m really looking forward to eating the gomen and the lentils together with the Injera I bought. Yay! Thank you for this website. Add more spices and/or niter kibbeh to taste. Count me in, My Oh and I used to go to this African restaurant on London where we would spend hours just eating lovely eats like these. Kale, collard greens were on that list (I don’t know why). thanks. Ethiopian lentils…and a story. A garlicky balanced spiciness for a delicious pot of greens. Very lovely mix of spices and great texture. It was pretty close to the gomen wat I’ve had before though I think the smoked paprika was too overpowering. It would be fab to recreate this at home. Hi! Any idea what it might be and what the differences are? Hi Imma! Glad you are here. And can’t wait to hear the feed back. Especially when you have all your pantry ingredients ready to go. http://africanbites.com/ethiopian-spiced-butter-niter-kibbeh/. * Percent Daily Values are based on a 2000 calorie diet. My kids and husband gobbled it up. I am so grateful to find this recipe and will definitely be making it again! Next I’m making Ethiopian Lentil stew tonight, I’ll give you my feedback. This stew recipe is not one … Submit your question or recipe review here. Hi, Lee. Jump to Recipe Ye’abesha gomen, abesha gomen or just gomen is a simple, aromatic, and highly spiced dish prepared with green leafy vegetables. can spiced butter be frozen for future use – in making one pound i have a lot left over after making doro wat The lentil recipe that goes with this is great, too. Ethiopian Kale Recipe – Food.com. Thank you for this recipe – the spices are so delicious and it smells amazing! What sets these greens apart from the rest are the spice mix and Ethiopian Spiced butter. So, about this Ethiopian lentils recipe… AWESOME!!! I have tried a few and just tried a few more. It's much more fun together. I really don’t like the bitterness of kale so I have been looking for a way to make it palatable. Look for Ethiopian Berbere spice—a mixture of dried chiles, cloves, ginger, coriander, and allspice—at gourmet markets and specialty stores, or order it from americanspice.com. “With age comes wisdom-” SO TRUE, LOL. I added a little berbere to the ghee since the spices are so similar. But after some time, I gradually, consciously started playing around with more greens. Bingo… This is it! And for a Complete Ethiopian meal, serve it with this Ethiopian Spiced lentil stew. free of Dairy, egg, corn, soy, yeast, nut, gluten, grain. I love hearing from you! Thank you. Join me. Get full Ethiopian Kale Recipe ingredients, how-to directions, calories and nutrition review. This one pot dish is both easy to make, and healthy! Stir and add remaining kale; cover and cook 2 minutes or until lightly wilted. Total Carbohydrate Other greens could be used, but the amounts of greens and water needed and the cooking time will vary. Yummy!!! So happy to hear you enjoyed it Jessica. Rate this Ethiopian Kale recipe with 2 cups water, 6 cups lightly packed torn kale leaves, 1 cup chopped red onion, 2 tsp olive oil, 1 tbsp minced fresh ginger, 4 garlic cloves, … Amara makes a delicious salad mix, standalone raw or I can’t wait to try the lentil stew. Cumin or coriander would work just fine here. This is divine. . Yaaay! Stir a few times. 1. cup chopped red onion. Tip: Add the ginger at the end using garlic press after all of the other ingredients have cooked. Cayenne adds some heat to it while the paprika adds flavor . I made this tonight after making my own spiced butter yesterday. While the water is boiling, wash and clean the Glad you can now easily enjoy this whenever you want. Ethiopian Kale. After Indian, Ethiopian is always the next choice when we want some spice and deep flavors in the meal. Or paprika? Thank you so much for sharing such an incredible recipe! In a 2-qt. Add the garlic, ginger and spices and cook for another 2-3 minutes. I cooked with ghee (clarified butter since I didn’t have niter). Remove stems, tear into small pieces and place in heavy sauce pan with water. Exodus helped us to bring you this Ethiopian lentils recipe from one of those refugees. OK.. Gotta ask cause I can not find anything that makes sense. Adjust seasonings –Salt and pepper, turn off the heat. I just wanted to say thank you for your recipes. If you are looking for an easy, flavorful, and downright addictive way of trying out collard greens or kale then you are in luck. Cook until … Add the collard greens and another tablespoon of niter kibbeh and cook until the collards turn bright green and are wilted but still slightly crispy, 5-7 minutes. From "Diabetes Cooking for Everyone", by Carol Gelles. Stir. I loved these Ethiopian collard greens! I’m so happy to hear that Elise! @ImmaculateBites and be sure to leave a rating below! Yes! Misir Wot Recipe (Ethiopian Lentil Stew) - Great British Chefs SERVE WITH, Ye'abesha Gomen (Ethiopian Collard Greens). Tikel Gomen : Ethiopian Cabbage Dish. … Hi Joe, I would add both. We fell for this unusual leafy green immediately after the first bite. I almost ate the whole bowl myself in one sitting!! Thank you again!!! Ethiopian Kale Recipe on WeGottaEat. Cooked at high pressure 30 minutes and then quick release. Thanks for this tasty dish. If the bottom of the pot becomes dry, add 2 to 3 tablespoons of water as needed to prevent scorching. Put 2 cups of the water in a large saucepan over high heat and bring to a boil. Stirred in lemon juice at the end and tasted for more salt. If you can find it use smoked paprika, I just made this recipe for the first time today and let me say, it was DIVINE! Required fields are marked *. Common Names Ethiopian kale, Ethiopian mustard, Abyssinian mustard, African kale (En); chou éthiopien, moutarde d'Abyssinie (Fr); mostaza etíope (Sp); 非洲芥藍 (Cn) Plant Distribution East and North Africa Edible Parts Leaves and tender stems are eaten in salad, boiled or Boil water in a large pot. The collard greens were popular among the dishes. It’s healthy and gives the dish a beautiful glow. Add half of kale; cover and cook 2 minutes or until lightly wilted. And thank you for sharing that tip, Jennifer. Add in the black lentils followed by the vegetable broth and 1 cup water. I’m really interested in the collard green recipe but I’m wondering if I am supposed to use both 1 teaspoon of coriander AND a 1 teaspoon of cumin or if it is just one or the other? and i don’t want it to go to waste. Ethiopian Collard Greens aka Ye’abasha Gomen- Braised collard greens and kale seasoned with aromatics. Thanks so much! Cooking greens is a matter of personal preference, some like to cook it to death but not me, 7-10 minutes does it for me. I'm Imma! no surprise it was super easy and delicious of course I will pair it with some baked salmon for a healthy, no carb meal. Thanks for taking the time to share your thoughts with us. Thanks for the detailed feedback . Just made this and it is amazing!!! Throw in chopped collards, cayenne pepper, lemon juice, Continue cooking for another 7-10 minutes until flavors have blend and greens are cooked, according to preference. 2. teaspoons olive oil. It was gone so fast I will have to make it again soon. Bring to boil and add remaining ingredients. Hello! Or both? Oh, I have two more Ethiopian recipes I am going to post by the end of the week. Exchanges: 2 vegetable, 1/2 fat. Keep reading for her story and the recipe! It was a great way to use up all of the greens in my refrigerator. In your kitchen. Injera/Angero and or this Doro Wat Ethiopian chicken Stew Enjoy!!! 15.1 g "I made this exactly as the recipe called for and it was surprisingly delicious and to my utter astonishment my very picky nine year old gobbled it … In a large skillet, add oil, spiced butter, garlic, ginger, chili pepper, cumin, cardamom, paprika, sauté for about 30 seconds or more, be careful not to let the ingredients burn. Thanks for taking time out to let me know. Niter is Ethiopian Spiced Butter. Seattle has an abundance of Ethiopian food. Ethiopian Collard Greens aka Ye’abasha Gomen- Braised collard greens and kale seasoned with aromatics; Quick, easy and tasty. http://wegottaeat.com/Jess/recipes/ethiopian-kale. Awesome! Easy spiced side full of amazing flavor. It is snowing here today and I wanted some lovely spicy Ethiopian food. Remove from the heat and let it cool. Glad to have you here, It’s either one or the other . In a large pot over medium heat, add the oil and heat until shimmering. I’d think the cayane si a closer match. Thank you for the recipe! Wow! As long as it tastes good who cares? A couple of years back, I loathed any green that wasn’t remotely close to spinach. Fresh Chili pepper or ½ teaspoon cayenne pepper or more, Did you make this recipe? Add collard greens, stock, and salt. Just tried this recipe this evening……. Thank you for the recipe and any thoughts. Super excited to hear the kids enjoyed it too! More lemon and/or vinegar would make it definitely tart. All was so delicious together. 3 or more tablespoons Niter Ethiopian Spiced Butter or cooking oil WOW GIRL! Wash kale in cold water. They are very different! I can’t wait to try some of your other recipes. It makes it more enticing and flavorful. I made this last night and it was delicious (and smelled amazing the whole time)! Also, I wanted to try this in an Instant Pot so after sauteing the spices in ghee and cooking the onions in the IP using “saute”, I added chopped collard greens – stems and all – to the IP along with some salt and 1/4 cup water. OMG this is delicious! If I make it again, I will just do a sprinkle or two. This other dish was *something* gomen, but I don’t remember what. I have a recipe for it right http://africanbites.com/ethiopian-spiced-butter-niter-kibbeh/. Excellent! Place oil in a medium sized saucepan and warm on low heat. Then add onions, mix with the spices. saucepan, bring the water to a boil over medium-high heat. I not only mix collards but cabbage as well. The hearty leaves have a very complex flavor with overtones of spice and garlic. Stir well… 10. I served it with injera, Yemisir Wat, Tikil Gomen and Yekik Alicha. It’s really flavorful. I look forward to trying both dishes!!!! Ethiopian kale (Brassica carinata) Fruit (siliques) of Ethiopian kale. Thanks for another awesome recipe . And I think the other gomen is siga be gomen. I served it with a “cheater” version of Ethiopian chicken. If you are more focused on the nutritional content then be aware that collard greens are right up there with kale. Reduce heat and simmer, uncovered, 25 minutes. And of course, with age comes wisdom and we all start thinking about our health. I just made Ye’abesha Gomen. It’s definitely a favorite around here. What is Niter? I am new to your website and I am SO excited to try out a few recipes! This Ethiopian Braised Greens is fairly easy dish to make both in terms of preparation and the time it takes to make it. Love your cheater version of Ethiopian chicken. 9. SO happy to hear this Cassandra. Learn how to make a simple version of an Ethiopian dish called Tikel Gomen. This site uses Akismet to reduce spam. Thank you for sharing the receipe! INGREDIENTS. If using kale, cook time would be much less (more like 5-7 minutes on high pressure). . I couldn’t just turn my back on these greens especially when their nutritional benefits are staggering. This Ethiopian twist on leafy vegetable, stewed for a long time with garlic, onion, ginger and spices is so delicious; it assaults your taste buds in a very pleasant way. They all pair beautifully together. I also used a quarter lemon and could’ve used more I think. Learn how your comment data is processed. Add the kale, cover, and decrease the heat to medium-high. Don’t let me rain on your parade – cook to your hearts desire. I’m confused about the cumin/coriander – which one? Which is most often made with collard greens and beef. Your email address will not be published. Some side-by-side comparisons even give collard greens a slight edge-something to think about when you are in the supermarket. Thanks ! This was fantastic! Enjoy! I made it this evening to serve with shrimp ( I KNOW NOT ETHIOPIAN AT ALL) and polenta. I made Gomen last night for the first time and I loved it. I’ve had a collard greens dish at a couple different Ethiopian restaurants that didn’t seem to have the “warming” spices — at least not turmeric since the onions hadn’t turned yellow! Without the spiced butter, I don’t think this would’ve been very good, so make sure you buy or make your own (it’s pretty easy!). Cover and simmer until collards are tender, 20 to 30 minutes. In Ethiopia, “Highland Kale” is known as Gomenzer, and the seeds are typically used for their cooking oils. Bring to a boil, reduce to … That is one heck of a combo!!! Thank you. Imma, Use less garlic if you aren't a fan, but don't omit it completely. Quick, easy, and tasty. I add some turmeric to mine, also. allrecipes.co.uk/recipe/14210/ethiopian-greens--gomen-wat-.aspx Add onion, garlic, and remaining 1/4 teaspoon each salt and pepper to drippings in pan; cook 3 minutes or until onion is softened. Measure in 3 tablespoons of the berbere spice and stir to coat the onions. https://www.food.com/recipe/ethiopian-kale-500693 Cook, stirring frequently to prevent scorching, until the greens are tender, 3 to 5 minutes. I will become one of your avid followers. ▢ The ghee since the spices are so similar this one here ; the Ethiopian greens ( )! Cayane si a closer match just tried a few recipes that goes with this Ethiopian Spiced yesterday. The Ethiopian greens ( kale ), with age comes wisdom- ” so TRUE, LOL it was so... 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