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
ghee or coconut oil
black cardamom seeds
medium sweet onion, chopped
cloves garlic, chopped finely
collards, stemmed and chopped into long strips
rose or white wine vinegar
salt and pepper to taste
In This Recipe
In a medium pot, dry toast cardamom, allspice, and cumin for 2 minutes over low heat. Add ghee and fry 2 minutes more.
Add onion and garlic, cooking until soft and slightly translucent.
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.
Top with vinegar, salt and pepper to taste, and serve hot. Enjoy!