Gomen Wat is another one of my favorite side dishes when we go out for Ethiopian food. Wat or wot usually means stew or curry in Ethiopia. This is a simple flavorful side dish made with collard greens(Gomen). I am sure there are lots of variations, but I based it on flavors that I like. I added some tomatoes as I like the little dash of red mixed in with the green. Not sure if authentic recipes call for tomatoes.
The plating is usually done family-style at most Ethiopian restaurants and the injera is used as a scoop to eat. They usually do not serve the food with silverware. So to get the most authentic flavors, serve the Injera on a family platter with Doro Wat (Spicy Chicken Stew with Egg), Misr Wat (Red Lentil), Gomen Wat (Collard Greens), and Atkilt Wat(Cabbage and potatoes) with a side of tangy green salad.
Gomen Wat – Ethiopian Collard Green stew
- 1 tbsp Niter Kibbeh butter or ghee clarified butter
- 2 cups vegetable/chicken broth
- 1 pound of chopped collard greens Can use frozen or canned
- 1 Onion chopped
- ½ Tomato chopped finely
- 3 Cloves Garlic minced
- 2 tsp Ginger minced
- 1 tsp Turmeric
- 1 tsp Paprika
- ½ tsp Cumin powder
- ½ tsp coriander powder
- 1 tsp chili pepper per taste
- 1 tsp Salt per taste
- 1 lemon
- Boil collard greens in a pot with the broth. Cover and simmer on low heat for 20 mins or till tender. Reserve the broth and set aside.
- Heat butter or ghee in a large skillet on medium heat and add garlic, ginger, and all the spices. Sauté for a minute – just make sure the spices do not burn.
- Add onions, and sauté again for like 5 minutes
- Add in collard greens, tomatoes and lemon juice, and the reserved broth. Continue cooking till the broth evaporates and the flavors start to blend with the greens.
- Adjust salt and chili pepper flavorings as per taste.
- Serve as a side dish with Injera and other wat’s
As always have FUN IN YOUR KITCHEN as every creation is your very own, and one of its kind masterpieces. Would love to see your creations and variations.