Recipes > Ethiopian Collard Greens | Ye'abesha Gomen
- Serves: 4
- Active Time: 20 mins
- Total Time: 1 hr 15 mins
- Views: 24,013
- Success Rating: 0% (?)
Steps
Step 1: Preparing Your Mise en Place
- 1 1/2 lbs collard greens, stems removed and cut crosswise into 1/4" strips
- 1/8 tsp cardamom seeds
- ⅛ tsp. ground fenugreek
- ⅛ tsp. nigella seeds
- 3 cloves garlic, minced
- 1 lrg onion, minced
- 2 Thai chiles, stemmed, seeded, and minced
- 1" piece ginger, peeled and minced
Method
Prepare all of your mise en place — which can all be done ahead, if desired.
Step 2: Cooking the Dish
- 2 tbsp non-dairy butter
- 2 tbsp extra-virgin olive oil
- white wine vinegar, to finish (to taste)
- sea salt, to taste
- freshly ground black pepper, to taste
- 1 1/3 cup stock (or water)
Method
To prepare the dish, heat the butter in a large pot or Dutch oven over medium heat.
Next, add the cardamom, fenugreek, and nigella seeds and cook, stirring often, until fragrant, 1–2 minutes.
At this point, Increase the heat to medium-high and add oil, followed by the onions. Cook, stirring often, until browned, about 6 to 8 minutes.
Next, add the garlic, chiles, and ginger and cook, stirring often, until soft and fragrant, about a minute or so.
Lastly, add the collards, along with 1 1/3 cups stock (or water), and salt and pepper; cover and bring to a boil.
Reduce the heat to low and cook, stirring occasionally, until collards are tender, which should take about 50 to 60 minutes.
Alternatively, the collards can be placed into a preheated 300°F (150°C) oven. Note:
To finish, add a teaspoon or so of the vinegar and then taste for seasoning — adding more salt, pepper and/or white wine vinegar as needed.
6 Comments
-
This was a wow! Didn't have any fenugreek, but it was delicious nonetheless. Amazing how the collards are reduced substantially. Thanks Rouxbe for this one! -
So glad that you liked it Jason!!! -
If I alternatively cook the collards mixture in the oven, should the pot be covered or something uncovered? I'm growing collards and look forward to making this dish. Thanks. -
Hi Barbara - Great question - traditionally, we cook green vegetables uncovered so as to preserve a bright, green color. Collards, however, need much time to break down into a silky final product. Hence, I would suggest cooking the greens covered. Keep us posted on your results! And thanks for learning with Rouxbe! Chef Kirk -
What would you serve this with? -
Hi Vicki! Thank you for your question. I always like to think about meal composition in terms of including protein, vegetable, grain/ starch. I often like to include a sauce and a raw vegetable but the first three are the essentials of creating a balanced plate. If you want to keep in alignment with the country of origin, you can serve this with an Ethiopian lentil dish and Injera- a teff bread. I personally feel like this very flavorful greens preparation could be served with any grain and simple plant protein. One recipe that comes to mind that would be balanced is this: https://rouxbe.com/recipes/4826-middle-eastern-lentils-rice-w-crispy-onions Let us know if you have any questions. Follow your instincts and trust your palate! Lauren
Details