Gomen Wat: Ethiopian Spiced Collards

January 23, 2014

Author Notes: I developed this Gomen Wat as a way to recreate my favorite dish from a Richmond, VA restaurant called The Nile. Ethiopian and family owned, their vegetarian platters are deeply spiced, gorgeous examples of elevating the food of poverty into the stuff of royalty. As a long time vegetarian and Southerner, these collards -- deeply spiced with aromatic paprika, toasted allspice, cardamom, and cumin -- satisfy my craving for dark leafies. From my blog Will Frolic for Food (blog). RENEE

Serves: 2, generously


  • 3 tablespoons ghee or coconut oil
  • 1 tablespoon black cardamom seeds
  • 1 tablespoon ground allspice
  • 1 tablespoon cumin seeds
  • 1 medium sweet onion, chopped
  • 3-4 cloves garlic, chopped finely
  • 2 pounds collards, stemmed and chopped into long strips
  • 1 tablespoon ground clove
  • 1/2 teaspoon smoked paprika
  • 1/8 teaspoon cayenne
  • 1.5 cups water
  • 1/4 cup rose or white wine vinegar
  • salt and pepper to taste
In This Recipe


  1. In a medium pot, dry toast cardamom, allspice, and cumin for 2 minutes over low heat. Add ghee and fry 2 minutes more.
  2. Add onion and garlic, cooking until soft and slightly translucent.
  3. Add collards, clove, paprika, cayenne, and water and cook 40-55 minutes over medium heat, until most of the water has evaporated and the collards are completely soft.
  4. Top with vinegar, salt and pepper to taste, and serve hot. Enjoy!

More Great Recipes:
Ethiopian|Cumin|Vegetable|Clove|Vinegar|Cardamom|Paprika|One-Pot Wonders|Fry|Slow Cook|Spring|Fall

Reviews (1) Questions (0)

1 Review

Shelley P. November 27, 2014
I love Nile! They merged with Portrait House this past summer. Sadly, I moved away in August and have had a major craving for this dish recently! Thanks for posting the recipe.