Ethiopian Gomen (Collard Greens)

📍 Where this dish comes from: Kenya · Mount Kenya
Discover the history of this region →

Gomen is Ethiopia’s standard collard green side, and it takes a genuinely different approach from this book’s Kenyan sukuma wiki despite using a similar base vegetable — niter kibbeh in place of plain oil, a milder berbere-adjacent spice blend rather than a full chili hit, and often a single sliced jalapeño rather than heavy heat. It’s usually part of a larger combination platter alongside one of the wats.

What You’ll Need

Ethiopian Gomen (Collard Greens)

Ethiopia's everyday collard greens, seasoned with warmth rather than heat.

Print Recipe

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Course: Side Dish

Cuisine: East African

Servings: 4 servings

Calories: 110kcal

Ingredients

• 6 cups collard greens thinly sliced
• 2 tbsp niter kibbeh or ghee
• 1 onion diced
• 2 cloves garlic minced
• 1 tsp ground ginger
• 1/2 tsp turmeric
• 1 jalapeño sliced (optional)
• Salt to taste

Get Recipe Ingredients

Instructions

• Melt niter kibbeh in a large pot over medium heat. Add onion, cook 5 minutes until softened.
• Add garlic, ginger, and turmeric, cook 1 minute until fragrant.
• Add jalapeño if using, cook 1 minute more.
• Add collards in batches, stirring to coat.
• Cover and cook 10–12 minutes, stirring occasionally, until fully tender.
• Season with salt and serve hot.

Nutrition

Serving: 1serving | Calories: 110kcal | Protein: 4g | Fat: 8g | Fiber: 3g

Tried this recipe?Let us know how it was!

Health Benefits

• Collard greens are one of the richest common sources of vitamin K.
• Turmeric contributes curcumin, a compound studied for anti-inflammatory effects.
• Ginger has a long history of use for digestive support.