Collard Greens (Ethiopian Gomen)

Simple, quick, and delicious Gomen (Ethiopian Collard Greens). This classic Ethiopian side dish elevates the pleasure of consuming healthy greens to new heights!

Gomen (also known as Ye’abesha Gomen) is a famous and excellent Ethiopian veggie side dish. Most Ethiopian restaurants in town serve Ye’abesha Gomen as part of their combination platter. So if you’ve ever visited there, chances are you’ve had it before.

It is a garlicky, gingery, lightly spiced collard greens dish that is simmered until they’re unbelievably tender. It may not be the first thing you scoop with your injera, but it is a delectable change of pace from the berbere-heavy wats!

This recipe is traditionally prepared with a spiced clarified butter called niter kibbeh. Which is made the same way as Indian ghee, by heating the butter and separating the butterfat from the milk solids. Infused with aromatic herbs and spices, niter kibbeh produces a tasty and aromatic clarified butter. Niter kibbeh is a staple of Ethiopian cuisine, particularly Gomen.

This vegan version uses the same spices, so you can use vegetable oil (I’ve used avocado oil) instead of niter kibbeh and still get the same flavorful results.


  • Energy 88 kcal / 368 kJ
  • Fat 2.1 g
  • Protein 19.1 g
  • Carbs 7.1 g


  • 1.Heat oil in a large saucepan over medium heat. Add onion and cook until soft, about 3 minutes.
  • 2.Stir in garlic, ginger, turmeric, paprika, cardamom, and salt. Cook until fragrant, about 1 minute. Add tomatoes and cook for another minute, stirring periodically.
  • 3.Add collard greens and constantly stir until the greens have wilted. Cover the saucepan, reduce heat to simmer for about 10 minutes.

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  • 2 tablespoons avocado oil
  • 1 medium onion, chopped
  • 5 cloves garlic, chopped
  • 1 teaspoon ginger, grated
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cardamom
  • 1 teaspoon salt
  • 5 medium tomatoes, chopped
  • 1 pound collard greens, washed, stems removed, finely chopped