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Home / Category / Healthy Options

Ethiopian Collard Greens

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Published:10/03/2020Updated:10/03/2020

Ethiopian Collard Greens aka Ye’abasha Gomen- Braised collard greens and kale seasoned with aromatics. Quick, easy, and tasty.

Ethiopian Collard Green

A couple of years back, I loathed any green that wasn’t remotely close to spinach. Kale, collard greens were on that list (I don’t know why).

But after some time, I gradually, consciously started playing around with more greens. I couldn’t just turn my back on these greens especially when their nutritional benefits are staggering. And of course, with age comes wisdom and we all start thinking about our health.

If you are looking for an easy, flavorful, and downright addictive way of trying out collard greens or kale then you are in luck. I have tried both greens using this method and they both work great.

Ethiopian Collard Green

If you are more focused on the nutritional content then be aware that collard greens are right up there with kale. They both provide an excellent source of vitamins A, C, K calcium and are equally tasty! Some side-by-side comparisons even give collard greens a slight edge-something to think about when you are in the supermarket.

This Ethiopian Braised Greens is fairly easy dish to make both in terms of preparation and the time it takes to make it. Especially when you have all your pantry ingredients ready to go. What sets these greens apart from the rest are the spice mix and Ethiopian Spiced butter. It makes it more enticing and flavorful.

Ethiopian Collard Greens

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.

Don’t let me rain on your parade – cook to your hearts desire. And for a Complete Ethiopian meal, serve it with this Ethiopian Spiced lentil stew

Ethiopian Lentil Stew

Injera/Angero and or this Doro Wat Ethiopian chicken Stew Enjoy!!!

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Ye'abesha Gomen (Ethiopian Collard Greens)

Ethiopian Collard Greens aka Ye’abasha Gomen- Braised collard greens and kale seasoned with aromatics; Quick, easy and tasty.
4.82 from 16 votes
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
African
Servings 4

Ingredients

  • 10 ounce Collard Greens/Kale chopped
  • 3 or more tablespoons Niter Ethiopian Spiced Butter or cooking oil
  • 1 1/2 teaspoon minced ginger
  • 2 teaspoon minced garlic
  • 1 large white onion chopped
  • 1 teaspoon smoke paprika
  • ½ teaspoon cardamom spice
  • 1 teaspoon coriander/Cumin
  • 1-2 Fresh Chili pepper or ½ teaspoon cayenne pepper or more
  • 1 fresh lemon

Instructions

  • 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.
  • Then add onions, mix with the spices. Sauté for about 3-5
  • 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. Adjust seasonings –Salt and pepper, turn off the heat.
  • Remove from the heat and let it cool. SERVE WITH DORO WAT

Nutrition Information:

Calories: 111kcal (6%)| Carbohydrates: 10g (3%)| Protein: 3g (6%)| Fat: 7g (11%)| Sodium: 15mg (1%)| Potassium: 248mg (7%)| Fiber: 4g (17%)| Sugar: 2g (2%)| Vitamin A: 3905IU (78%)| Vitamin C: 41.8mg (51%)| Calcium: 185mg (19%)| Iron: 1mg (6%)
Author: Immaculate Bites
Course: Sides
Cuisine: African
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Nutrition Facts
Ye'abesha Gomen (Ethiopian Collard Greens)
Amount Per Serving
Calories 111 Calories from Fat 63
% Daily Value*
Fat 7g11%
Sodium 15mg1%
Potassium 248mg7%
Carbohydrates 10g3%
Fiber 4g17%
Sugar 2g2%
Protein 3g6%
Vitamin A 3905IU78%
Vitamin C 41.8mg51%
Calcium 185mg19%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

IMG_5865 IMG_5875 IMG_5878 IMG_5887

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    Comments & Reviews
    1. MONA L WILLIAMS says

      Posted on 8/27 at 3:47PM

      I made Gomen last night for the first time and I loved it. I’ll be using this recipe regularly. Next I’m making Ethiopian Lentil stew tonight, I’ll give you my feedback. I’m really looking forward to eating the gomen and the lentils together with the Injera I bought.

      Thank you.

      Reply
    2. Meg says

      Posted on 6/13 at 3:54PM

      I made this tonight after making my own spiced butter yesterday. It was pretty close to the gomen wat I’ve had before though I think the smoked paprika was too overpowering. If I make it again, I will just do a sprinkle or two. I also used a quarter lemon and could’ve used more I think. 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!).

      Reply
    3. Linda says

      Posted on 4/3 at 4:15PM

      I loved these Ethiopian collard greens! Thank you.

      Reply
    4. Christy says

      Posted on 2/20 at 8:39AM

      Hi! I’m confused about the cumin/coriander – which one? Or both? They are very different!

      Reply
      • ImmaculateBites says

        Posted on 3/2 at 4:48PM

        Cumin or coriander would work just fine here.

        Reply
    5. Jennifer says

      Posted on 1/28 at 8:39AM

      Yes! This recipe is the truth. 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. Now I can have this dish whenever I want. Yay!
      Tip: Add the ginger at the end using garlic press after all of the other ingredients have cooked.

      Reply
      • imma africanbites says

        Posted on 1/29 at 2:25PM

        Yaaay! Glad you can now easily enjoy this whenever you want. And thank you for sharing that tip, Jennifer.

        Reply
    6. Jessica Laub says

      Posted on 11/15 at 8:51PM

      Just made this and it is amazing!!! I almost ate the whole bowl myself in one sitting!! Yummy!!!
      Thank you for sharing the receipe!

      Reply
      • ImmaculateBites says

        Posted on 11/17 at 7:14AM

        My pleasure! So happy to hear you enjoyed it Jessica. It’s really flavorful.

        Reply
    7. Joe Harris says

      Posted on 11/5 at 8:18AM

      Hi. What do you think about substituting berbere for the cayenne? Or paprika? I’d think the cayane si a closer match. Thank you for the recipe and any thoughts.

      Reply
      • ImmaculateBites says

        Posted on 11/7 at 4:34AM

        Hi Joe, I would add both. Cayenne adds some heat to it while the paprika adds flavor . If you can find it use smoked paprika

        Reply
    8. Juli says

      Posted on 10/26 at 3:42AM

      DO you use the juice of the whole lemon?

      Reply
      • ImmaculateBites says

        Posted on 10/28 at 8:05AM

        I don’t . Adjust to taste buds.

        Reply
    9. Elise Yuan says

      Posted on 9/5 at 8:23PM

      I just made this recipe for the first time today and let me say, it was DIVINE! It was gone so fast I will have to make it again soon. I am so grateful to find this recipe and will definitely be making it again! Thank you so much for sharing such an incredible recipe! 🙂

      Reply
      • ImmaculateBites says

        Posted on 9/9 at 6:42AM

        I’m so happy to hear that Elise! Thanks for taking time out to let me know. 🙂 It’s definitely a favorite around here.

        Reply
    10. Scot McKay says

      Posted on 6/2 at 9:06AM

      I add some turmeric to mine, also. It’s healthy and gives the dish a beautiful glow.

      Reply
      • ImmaculateBites says

        Posted on 6/3 at 7:23AM

        Great addition! Thanks for sharing.

        Reply
    11. lee says

      Posted on 4/30 at 3:12PM

      can spiced butter be frozen for future use – in making one pound i have a lot left over after making doro wat
      and i don’t want it to go to waste. thanks

      Reply
      • imma africanbites says

        Posted on 5/1 at 7:13AM

        Hi, Lee. 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.

        Reply
    12. Katherine says

      Posted on 4/6 at 8:11AM

      This was fantastic! I served it with injera, Yemisir Wat, Tikil Gomen and Yekik Alicha. The collard greens were popular among the dishes. Very lovely mix of spices and great texture. Thank you for the recipe!

      Reply
    13. Roni says

      Posted on 3/27 at 7:16AM

      OMG this is delicious! I really don’t like the bitterness of kale so I have been looking for a way to make it palatable. Bingo… This is it! I not only mix collards but cabbage as well. Thank you so, so much!

      Reply
    14. Adeana says

      Posted on 2/17 at 9:33PM

      Wow! My new go-to recipe for collards. This is divine. The lentil recipe that goes with this is great, too. Thank you.

      Reply
      • ImmaculateBites says

        Posted on 2/21 at 10:02PM

        Great ! Thanks for the feedback!

        Reply
    15. Heather says

      Posted on 2/3 at 11:30AM

      Hello! I am new to your website and I am SO excited to try out a few recipes! 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? Thanks so much!

      Reply
      • ImmaculateBites says

        Posted on 2/5 at 6:22AM

        Hi Heather! Glad to have you here, It’s either one or the other . Thanks !

        Reply
    16. Laura says

      Posted on 10/23 at 12:08PM

      Thank you for this recipe – the spices are so delicious and it smells amazing! I cooked with ghee (clarified butter since I didn’t have niter). I added a little berbere to the ghee since the spices are so similar. 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. Cooked at high pressure 30 minutes and then quick release. Stirred in lemon juice at the end and tasted for more salt. Excellent! If using kale, cook time would be much less (more like 5-7 minutes on high pressure). Thanks again. This will be in regular rotation!

      Reply
      • ImmaculateBites says

        Posted on 10/26 at 6:35PM

        Awesome! Thanks for the detailed feedback . So glad to hear it worked out well for you.

        Reply
    17. Lily says

      Posted on 4/5 at 5:37PM

      “With age comes wisdom-” SO TRUE, LOL. Thanks for this tasty dish. I made it this evening to serve with shrimp ( I KNOW NOT ETHIOPIAN AT ALL) and polenta. I can’t wait to try the lentil stew. 🙂

      Reply
      • ImmaculateBites says

        Posted on 4/6 at 7:39AM

        I do it all the time , with my food pairing. As long as it tastes good who cares? Thanks for taking the time to share your thoughts with us.

        Reply
    18. Alex says

      Posted on 9/19 at 12:21PM

      I made this last night and it was delicious (and smelled amazing the whole time)! But I do have a question. 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! But rather tart (maybe vinegar, or just more lemon?) and a little bitter, whereas your recipe didn’t turn out bitter at all. This other dish was *something* gomen, but I don’t remember what. Any idea what it might be and what the differences are?

      Reply
      • ImmaculateBites says

        Posted on 9/20 at 8:48PM

        More lemon and/or vinegar would make it definitely tart. And I think the other gomen is siga be gomen. Which is most often made with collard greens and beef.

        Reply
    19. Christine says

      Posted on 8/3 at 8:11PM

      Thanks for the lovely recipe. It was a great way to use up all of the greens in my refrigerator. I used two kinds of kale and some chard. This is one of the tastiest recipes for greens that I have ever had. My kids and husband gobbled it up. I served it with a “cheater” version of Ethiopian chicken. 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 can’t wait to try some of your other recipes.

      Reply
      • ImmaculateBites says

        Posted on 8/5 at 7:17AM

        AWESOME!!! Super excited to hear the kids enjoyed it too! Love your cheater version of Ethiopian chicken.

        Reply
    20. Nullacia says

      Posted on 5/16 at 10:35PM

      Hi Imma! Just tried this recipe this evening……. 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 another awesome recipe 🙂

      Reply
    21. Susan says

      Posted on 5/1 at 12:02PM

      I just made Ye’abesha Gomen. It is snowing here today and I wanted some lovely spicy Ethiopian food. Delicious. Thank you for this website. I will become one of your avid followers.

      Reply
      • ImmaculateBites says

        Posted on 5/4 at 8:28AM

        Awesome! Thanks for giving it a go. Glad you are here.

        Reply
    22. Chan says

      Posted on 1/3 at 9:23PM

      I just wanted to say thank you for your recipes. I have tried a few and just tried a few more. This one here; the Ethiopian Greens(kale),with Red Red on top of brown rice, and bhajias. All was so delicious together. My family was very pleased!!!
      Thank you again!!!

      Reply
      • ImmaculateBites says

        Posted on 1/4 at 10:31AM

        WOW GIRL! That is one heck of a combo!!! Count me in

        Reply
    23. Bintu | Recipes From A Pantry says

      Posted on 10/15 at 12:36AM

      My Oh and I used to go to this African restaurant on London where we would spend hours just eating lovely eats like these. It would be fab to recreate this at home

      Reply
    24. Becky T says

      Posted on 10/13 at 8:01AM

      OK.. Gotta ask cause I can not find anything that makes sense.
      What is Niter?

      Reply
      • ImmaculateBites says

        Posted on 10/13 at 9:23AM

        Niter is Ethiopian Spiced Butter. I have a recipe for it right http://africanbites.com/ethiopian-spiced-butter-niter-kibbeh/

        Reply
    25. Caasandra says

      Posted on 10/13 at 7:27AM

      Imma,
      After reading you post yesterday about the lentil dish, I wondered if you would post a recipe for the greens. Apparently, you are one step ahead of me!! I look forward to trying both dishes!!!!

      Reply
      • ImmaculateBites says

        Posted on 10/13 at 1:18PM

        SO happy to hear this Cassandra. And can’t wait to hear the feed back. Oh, I have two more Ethiopian recipes I am going to post by the end of the week. They all pair beautifully together.

        Reply

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