Gomen Wat: Ethiopian Spiced Collards

January 23, 2014
0 Ratings
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!

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