Abesha Gomen

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Abesha Gomen

(Photo Attributed to Author: https://www.flickr.com/photos/67276179@N08)

Abesha Gomen (Ethiopian Collard Greens with Niter Kibehh) Recipe-

  • 2 small or 1 large white onions, chopped fine
  • 2 Tbs. Niter Kibbeh (Ethiopian spiced butter, see recipe in “Kifto” recipe)
  • 1 lb. fresh collard greens
  • 2 Thai Birds-Eye hot dried chili peppers, rehydrated, seeded and minced
  • 2 large garlic cloves, chopped fine
  • ½ tsp. freshly grated ginger root
  • ¾ cup vegetable stock
  • ¼ tsp. freshly ground coarse sea salt, or to taste
  • ½ tsp. freshly ground black peppercorns, or to taste
  • 1 green bell pepper, seeded and diced fine
  1. Strip the collard leaves from the stalks and wash the leaves and stalks well, slice the leaves into thin strips lengthwise, and then crosscut the strips into 1-1/2” pieces. Chop the stalks into small pieces also.
  2. In a saucepan or skillet over medium-high heat, sauté the onions (without any oil) until most of their liquid has been cooked out—a very traditional Ethiopian cuisine cooking technique.
  3. Now add in the Niter Kibbeh and the collard stalks, and sauté until the onions are nicely browned.
  4. Add in the garlic, ginger and chilies, and stir-fry with the onions for 2 to 3 minutes, then add a little of the broth and all the collard greens. Cover the pan and cook for 3 to 4 minutes, until the greens have wilted.
  5. Add in the remaining stock, and the diced bell pepper, and mix everything together well.
  6. Season to taste with salt and pepper, cover the pan, reduce the heat to low, and cook at a simmer for about 15 to 20 minutes, stirring once and a while.
  7. If, after 20 minutes, there is still too much liquid in the pan, remove the cover and raise the heat a bit, cook until the greens are still well moistened, but not swimming in liquid. Stir often if you have to do this, to prevent sticking and burning to the pan bottom.
  8. Serve your Abesha Gomen hot, and of course with Injera Bread.

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