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Gomen Wat

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Gomen Wat

Gomen Wat is a mainstay in any Ethiopian kitchen. It is hearty yet light and goes with just about everything as a side dish! If you’re looking for a way to spice up your greens, this is one recipe you’ll want to add to your repertoire.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course lunch, Side Dish
Cuisine Ethopian
Servings 6

Equipment

  • pot

Ingredients
  

  • 1 lb collard greens trimmed and chopped
  • 2 cups water
  • 1 tbsp olive oil
  • 3/4 cup onions chopped
  • 8 cloves garlic minced
  • 1 tbsp olive oil
  • 1 1/2 cups green bell pepper sliced
  • 1 tbsp fresh lemon juice
  • 1 tsp salt
  • 1/2 tsp ground turmeric
  • 1/2 tsp paprika
  • 1/2 tsp ground allspice
  • 2 tbsp fresh diner root minced

Instructions
 

  • 1.) Place chopped collard greens in a pot with 2 cups of water. Bring to a boil, then reduce heat to low. Cover, and simmer until collards are tender, about 20 minutes. Drain, but reserve the cooking water. Set aside. 
    2.) Heat 1 tablespoon olive oil in a pot over medium heat. Stir in onions and cook until just beginning to brown, about 10 minutes. Stir in garlic and cook for 1 minute. Add the cooked collards, 1 tablespoon olive oil, and the reserved cooking water. Simmer, uncovered, over medium-high heat until liquid is nearly evaporated, 10 to 15 minutes. 
    3.) Add the green pepper slices, lemon juice, salt, turmeric, paprika, allspice, and ginger root. Cook until peppers are soft, about 5 minutes. 
     
     
Keyword collards, greens
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