Gomen Wat

Gomen Wat

28 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    1 h
  • Ready In

    1 h 10 m
hidinginahoodie
Recipe by  hidinginahoodie

“Traditional Ethiopian vegetarian dish. I've cut down the amount of oil that is used in the dish and added some different spices to complement the collards.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. Place chopped collard greens in a pot with 2 cups of water. Bring to a boil, then reduce heat to low. Cover, and simmer until collards are tender, about 20 minutes. Drain, but reserve the cooking water. Set aside.
  2. Heat 1 tablespoon olive oil in a pot over medium heat. Stir in onions and cook until just beginning to brown, about 10 minutes. Stir in garlic and cook for 1 minute. Add the cooked collards, 1 tablespoon olive oil, and the reserved cooking water. Simmer, uncovered, over medium-high heat until liquid is nearly evaporated, 10 to 15 minutes.
  3. Add the green pepper slices, lemon juice, salt, turmeric, paprika, allspice, and ginger root. Cook until peppers are soft, about 5 minutes.

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Reviews (28)

Rate This Recipe
Leah
22

Leah

This was my first time cooking collard greens and I was looking for something non-traditional; and by that, I mean "southern-style." This was really tasty! Some changes I made, I didn't have quite a pound of collard greens (only 11 oz), and I used a whole onion and a lot of pre-minced garlic. I followed the rest of the spicy exactly. I felt that it was a little too gingery for my liking and if I make it again, I will half the ginger. It overpowered all the other flavors. I would probably also toss out half of the reserved water next time; I cooked for the said amount of time but it was still quite watery and I am rather impatient. It was still quite good though! I also only divided this whole dish between two people and served with a tilapia fillet. I was surprised to see that all of the ingredients were key players in detoxification so that's a plus!

ZAPATISTA234
20

ZAPATISTA234

This recipe was amazing, way better than I imagined it would be, but there are some minor alterations I would like to add. First off, when chopping the collards, remove the hard stem. What I did was sort of cut an elongated V shape up the center of the leaf to remove the most of the hard stem and rib together. Also, I dumped all of the collards and the water into a large bowl, and used the same vessel the collards had been in to cook the onion. When ready I poured the collards, water and all, back into the onion mixture. This saved some time and energy.

Cazuela
10

Cazuela

After boiling the greens and draining them (saving the liquid for sure!), I used a cast iron skillet for the final steps. Green pepper needs to be sliced fairly thin. This was aromatic, just spicy enough, colorful and delicious!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 88 cal
  • 4%
  • Fat
  • 5 g
  • 8%
  • Carbs
  • 10.1 g
  • 3%
  • Protein
  • 2.7 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 408 mg
  • 16%

Based on a 2,000 calorie diet

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