Dinner · 35 min · ethiopian

Gomen

Weeknight-friendly Ethiopian cooking: Gomen comes together in 35 minutes with collard greens, yellow onion, and not much else. It is weeknight cooking that still hits your targets — 7 grams of protein per serving. Naturally vegetarian and vegan, it scales cleanly if you are cooking for more than one.

Ingredients

• 2 bunches Collard greens
• 1 Yellow onion
• 4 cloves Garlic
• 1 tbsp Ginger
• 3 tbsp Niter kibbeh
• 1 tsp Turmeric
• 1 cup Vegetable stock
• 1 tbsp Lemon juice
• 1 Jalapeño

Steps

1. Strip the collard stems, stack the leaves, and chop into ribbons. Wash thoroughly — grit hides in the folds.
2. Soften the onion in niter kibbeh (or oil) 6 minutes; add the garlic, ginger, turmeric, and jalapeño for 1 minute.
3. Add the greens in handfuls, wilting each batch down, then pour in the stock. Cover and simmer 20 minutes until silky.
4. Uncover and cook 5 minutes more to reduce any remaining liquid. The greens should glisten, not swim.
5. Finish with lemon juice and salt. Gomen cools the fire of the wats beside it — always serve it in the mix.

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