Ethiopian Goman (Collard Greens)

Ethiopian Goman (Collard Greens)
4.5 from 2 ratings
Collard greens are hearty, nutritious, and readily available in the US. This vegan side dish relies on onions, garlic and ginger for its flavor. This would make a great Ethiopian-Jewish addition to your Passover holiday table or a tasty veggie for a barbecue.Recipe Courtesy Beejhy Barhany, Tsion Cafe
Ethiopian food - Goman recipe - collard greens, The Daily Meal
  • 2 large yellow onions, roughly chopped
  • 4 cloves garlic
  • 1 tablespoon fresh ginger, peeled
  • 1/4 cup oil
  • 2 pound collard greens, roughly chopped
  • 1/4 cup water
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1 jalapeno, chopped (optional)
  1. In a food processor, puree 2 chopped onions, 4 cloves garlic and 1 tablespoon fresh ginger.
  2. In a large pan heat 1/4 cup oil; sauté the onion mixture. Cook until softened, for 10-15 minutes, stirring occasionally.
  3. Add the 2 pounds collards (they will reduce when cooked) and 1/2 teaspoon each salt and pepper. Cook for 20 minutes while stirring, until collards are soft.
  4. Add water as needed so collards don't dry out completely and scorch pan. Reduce heat and simmer, stirring occasionally.
  5. For extra spiciness, add 1 chopped jalapeno, if you like. Serve with injera or rice.