Gomen Wat: Ethiopian Spiced Collards

Recipe GLPRef1c0c520ee98c

African

Side Dish

45 min

Servings: 2

Stovetop

SNAP eligible

A traditional Ethiopian stew of tender collard greens infused with warm spices like cardamom, clove, cumin, and allspice, finished with a bright note of vinegar. This rich, deeply flavored dish is naturally plant-based and perfect served on its own or alongside injera bread.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free account Sign in

Ingredients

3 tablespoons ghee or coconut oil

1 tablespoon black cardamom seeds

1 tablespoon cumin seeds

1 tablespoon ground allspice

1 medium sweet onion, chopped

3–4 cloves garlic, finely chopped

2 pounds collard greens, stemmed and chopped into long strips

1 tablespoon ground clove

1/2 teaspoon smoked paprika

1/8 teaspoon cayenne pepper

1.5 cups water

1/4 cup rose wine or white wine vinegar

Salt and pepper to taste

Directions

Heat the ghee or coconut oil in a large, heavy-bottomed pot over medium heat. Once shimmering, add the black cardamom seeds and cumin seeds. Toast for 1–2 minutes, stirring occasionally, until fragrant.
Add the chopped onion to the pot and sauté for 4–5 minutes, stirring frequently, until the onion softens and begins to caramelize slightly.
Stir in the finely chopped garlic and cook for 1 minute, stirring constantly, until fragrant.
Add the ground allspice, ground clove, smoked paprika, and cayenne pepper to the pot. Stir well for about 1 minute to bloom the spices and distribute them evenly throughout the oil.
Add the chopped collard greens to the pot. Stir thoroughly to coat them with the spiced oil. Cook, stirring frequently, for about 3–4 minutes until the greens begin to wilt.
Pour in the water and vinegar. Stir to combine, then reduce the heat to low. Cover the pot with a lid and simmer for 15–20 minutes, stirring occasionally, until the collards are very tender and the flavors have melded.
Taste and season with salt and pepper as desired. If the stew is too thin, simmer uncovered for a few minutes longer. Serve hot.