Recipes

Ethiopian Goman (Collard Greens)

Beejhy Barhani|

Ethiopian Goman (Collard Greens)
4.5 (2 ratings)
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Collard greens are hearty, nutritious, and readily available in the US. This vegan side dish relies on onions, garlic and ginger for its flavor. This would make a great Ethiopian-Jewish addition to your Passover holiday table or a tasty veggie for a barbecue.Recipe Courtesy Beejhy Barhany, Tsion Cafe
Servings
4
Ethiopian food - Goman recipe - collard greens, The Daily Meal
Ingredients
  • 2 large yellow onions, roughly chopped
  • 4 cloves garlic
  • 1 tablespoon fresh ginger, peeled
  • 1/4 cup oil
  • 2 pound collard greens, roughly chopped
  • 1/4 cup water
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1 jalapeno, chopped (optional)
Directions
  1. Step 1: In a food processor, puree 2 chopped onions, 4 cloves garlic and 1 tablespoon fresh ginger.
  2. Step 2: In a large pan heat 1/4 cup oil; sauté the onion mixture. Cook until softened, for 10-15 minutes, stirring occasionally.
  3. Step 3: Add the 2 pounds collards (they will reduce when cooked) and 1/2 teaspoon each salt and pepper. Cook for 20 minutes while stirring, until collards are soft.
  4. Step 4: Add water as needed so collards don't dry out completely and scorch pan. Reduce heat and simmer, stirring occasionally.
  5. Step 5: For extra spiciness, add 1 chopped jalapeno, if you like. Serve with injera or rice.
 
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