Gomen Wat,also known as ye’abasha gomen or abesha gomen, is an Ethiopian dish made with greens (typically collards or kale). I first fell in love with this dish in Addis Ababa, and now, making it at home has become a small ritual. The beauty of this dish is in its simplicity: a humble combination of collard greens, garlic, and aromatic spices that transforms into something extraordinary!
This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above!
This Ethiopian side will change how you make greens!
Gomen Wat is a traditional Ethiopian stew made with collard greens or other greens, garlic, onions and warm spices. It originated in Ethiopia and has been a staple dish in the country for centuries. Most Ethiopian restaurants will include some version of this dish, along with other authentic Ethiopian veggie dishes (try my Misir Wot, Shiro Wat or Atakilt Wat)
But in my humble opinion, it’s the unsung hero of Ethiopian cuisine—simple, wholesome, and packed with flavor! Plus, it’s healthy enough to justify that second helping!
? Ingredients and notes
To make Ethiopian collard greens, you’ll need avocado oil (or vegetable oil), red onion, tomatoes, jalapeño, garlic, ginger paste, cumin powder, cardamom powder, red chili powder, chopped collard greens or kale, and salt. You can also use fresh lemon juice for adding acid, and chopped basil for garnish (optional).
Add avocado oil to a large skillet on medium heat. Then add chopped onions, tomatoes, minced garlic, and a pinch of salt to the skillet and sauté until soft (about 5 to 7 minutes).
Now, add the chopped collard greens or kale to the skillet in small increments. Stir so the greens and the spice mixture mix quite well together, and increase the heat to medium-high.
Cover, and allow it to cook for 15 to 20 minutes, checking on it every 5 minutes to make sure it doesn’t burn.
??? Top Tips to Make the Best Gomen Wat
Making the perfect Gomen Wat is simpler than one might think! Just keep these four easy tips in mind to make the perfect Gomen Wat each time.
- Use a large skillet: Though the greens reduce, it’s important to have sufficient space at the beginning so they don’t cook at different rates!
- Going oil-free: Start with a splash of vegetable broth while cooking the onions and tomatoes. Then, add a bit more in place of avocado oil!
- Use fresh greens if possible. Use fresh kale or collard greens and discard any that look wilted or yellowed. To use frozen greens, thaw them in a colander and rinse them before adding them to your dish!
- Prep your ingredients. Cut off any tough stems from kale or collard greens then rinse them thoroughly under cold running water. This helps remove any dirt or grit that may be present on your greens. I highly recommend using a salad spinner to clean your greens.
- Be generous with spices. This dish has a kick but is not spicy! So, taste and adjust as you go, but make sure you season them as written in the recipe. If you are able to get your hands on mitmita, don’t hesitate to add that to the dish - it will give the dish a depth of flavor and spice!
- Stir often while cooking, to prevent sticking or burning on the bottom of the pan. There should be enough liquid to cook the greens through, but check on the dish to make sure it doesn’t dry out. Add a bit of hot water or broth if needed to help add moisture.
???Troubleshooting FAQs
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