Gomen Wot (Collard Greens Stew)
Recipe by Luladey Moges from Enebla: Recipes from an Ethiopian Kitchen, text copyright © 2022 by Luladey Moges. Reprinted with permission of TouchWood Editions.
This wholesome stew is my go-to when I’m craving some greens in my diet. It’s not too spicy and it’s meat-free. It’s also a versatile dish that you can have over rice as a simple lunch or use to accompany something hot and spicy if you’re entertaining.
- 1 pound collard greens, rinsed and roughly chopped
- 1 medium yellow onion, diced
- 1/2 cup oil
- 2 teaspoons grated ginger
- 3 cloves garlic, diced
- 1 cup water
- 3 jalapeños, deseeded and thinly sliced (or 1 green bell pepper, diced)
Place the collard greens in a medium pot and add enough water to cover them by 3 inches. Bring to a boil over medium heat. Cover and cook, keeping them at a boil, until tender, 15–20 minutes. Remove from the heat, drain, and set aside.
Meanwhile, place the onions and oil in a separate medium pot. Cook over medium heat until they are translucent and beginning to brown, about 5 minutes. Add the ginger and garlic, stir, and cook for 2 minutes. Next, add the greens and 1 cup of water and cook, stirring occasionally, on medium heat until the water has evaporated and the greens are cooked, 10–12 minutes.
Stir in the jalapeños. Turn down the heat to low, add salt to taste, and stir. Cover and let cook, stirring occasionally, until the liquid is reduced and the peppers are soft, 5–10 minutes.
Serve with injera, rice, or your favorite whole grain bread.
Note: The meat version of this is called gomen besega (collard greens with beef stew). Place 2 pounds of chuck roast beef (or your favorite lean beef), cut in 1- to 2-inch cubes, in a medium pot and add enough water to cover the ingredients by 2 inches. Bring to a boil over medium heat and cook, stirring occasionally, until the beef is rare to medium-rare but not fully cooked. Remove from the heat, drain, and set aside. Follow the same recipe above, adding the meat when you add the collard greens in paragraph 2.
About Luladey Moges:
Born in Addis Ababa, Luladey “Lula” Moges moved to the United States with her family at the age of 12 and learned the art of Ethiopian cuisine from her grandmother, mother, and aunts. Her busy career in hospitality was initially an obstacle to home-cooking—as many recipes require several hours to develop a full-bodied flavour—so she has spent years developing real-world recipes that deliver authentic, mom-approved fare in an hour or less. Lula lives in Los Angeles. Follow Lula on Instagram at @lulamoges.