Ethiopian kale, or "gomen," is a vibrant and flavorful staple in Ethiopian cuisine, offering a unique taste experience unlike any other kale dish. Its earthy depth, subtly spiced with berbere and often enhanced with onions and garlic, makes it a hearty and satisfying side or main course. This recipe unveils the secrets to creating perfectly tender yet still slightly crisp gomen, showcasing the kale's natural goodness. Forget bland, boiled kale; this recipe introduces a world of complex flavors and textures.
Beyond its deliciousness, gomen is surprisingly simple to prepare. Ready to unlock the authentic taste of Ethiopia in your kitchen? Let's dive into the step-by-step instructions to make your own delicious Ethiopian kale greens, a recipe that is sure to become a new family favorite.
Tools Needed
- Pot
- Cutting board
- Knife
Ingredients
- Onions: 2, chopped
- Green onions: 3, chopped
- Crushed tomatoes: 1/2 cup
- Salt: 1 teaspoon
- Pepper: null
- Cardamom (Kima): null
- Minced garlic: null
- Mitmita (or Cayenne pepper): null
- Corn oil (or vegetable/canola oil): 3/4 cup
- Kale: 2 bags (pre-cut)
Step-by-Step Instructions
Step 1. Sauté Aromatics
- Heat corn oil in a pot over medium-high heat (approximately level 8 on a stovetop).
- Add minced garlic (about 2 tablespoons) and sauté until fragrant.
- Add chopped onions and salt. Cook until creamy (about 5 minutes).
Step 2. Simmer with Tomatoes
- Add crushed tomatoes and continue cooking for another 10-15 minutes, adding a little water as needed to prevent sticking.
Step 3. Cook the Kale
- Add 2 cups of water, Mitmita (or cayenne pepper), and the kale. Bring to a boil, then reduce heat and simmer.
- Cover and let it steam for 10-15 minutes, or until the kale is tender.
Step 4. Serve
- Serve and enjoy!
Read more: Ethiopian Kikel Kikil: Vegan Vegetable Stew Recipe
Tips
- Fresh tomatoes are preferred over crushed tomatoes for better flavor.
- Wash and rinse pre-cut kale thoroughly to remove any sand.
- Use a larger pot than you think you need, as the greens will reduce significantly during cooking.
- If using frozen collard greens, less initial water is needed due to melting ice.
- For a spicier dish, add finely chopped jalapenos at the end of cooking.
- During non-Lent periods, consider adding clarified butter for extra richness after cooking.
Nutrition
- N/A
FAQs
1. Can I use a different type of kale?
Yes! While traditional Ethiopian recipes use a specific type of kale, you can substitute with lacinato (dinosaur) kale or even regular curly kale. The cooking time might need slight adjustment.
2. What if I don't have berbere spice?
While berbere is key to the authentic flavor, you can substitute with a blend of paprika, cumin, chili powder, and a pinch of ginger and garlic powder. Adjust the amount of chili powder to your spice preference.
This simple yet flavorful Ethiopian kale greens recipe is a testament to the magic of fresh ingredients and a few well-chosen spices. Enjoy this delicious and healthy side dish, perfect for sharing with friends and family. Now go forth and create your own taste of Ethiopia!