Reviewed: Oct. 30, 2012

I am a huge fan of etheopean food and have eaten this dish in restaurants. For me this recipe was just ok. It was a little blan and not quite on the mark. I even added some etheopean spiced butter to it to make it more rich and flavorful and a dash of berbere mix. I served it with injera home made kifto and we enjoyed the meal, largeley because kifto is usually so spicy it carries most of the flavor. I dont think that I would make this as a stand-alone side though.

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Reviewer:

Vita

Reviewed: Aug. 1, 2012

Mmmmmmmm!

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Reviewer:

grasshopper

Reviewed: Jul. 24, 2012

Yum! I grew up in the Southern U.S. and really only knew one way to cook collards (with meat). This vegetarian dish is delicious! I weighed my collards and after cooking them down, it seemed like I could have used double the amount in this dish without sacrificing flavor. The flavor is the real bonus of this dish! I was looking for a vegetarian collard dish that would be flavorful and this is perfect! My only suggestion is to cut down on the reserved liquid you add. It took me about 20 minutes to cook down the water and I added about 2/3 of my liquid.

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Reviewer:

Magnola Blossom

Cooking Level: Expert

Home Town: Metairie, Louisiana, USA

Living In: Greenville, South Carolina, USA

Reviewed: Jun. 17, 2012

Loved it! Tasted just like we get at our favorite Ethiopian restaurant. Thanks for a great recipe!

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Reviewer:

juliward

Cooking Level: Beginning

Home Town: Brampton, Ontario, Canada

Living In: Burlington, Ontario, Canada

Reviewed: May 23, 2012

Delicious! I was skeptical this ws going to actually taste like Ethiopian dishes I get in the restaurant since it doesn't call for Berber seasonings, but it does! Thank you!

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Reviewer:

RENEMY

Cooking Level: Intermediate

Living In: San Francisco, California, USA

Reviewed: Mar. 20, 2012

Wow, really surprisingly good! I sort of reversed the steps. I sauted the onion, garlic and ginger first, added the spices and green pepper, then the collards, then just enough water to cook them and simmered for about 20 min. The result was great, much better than I expected!

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Reviewer:

Cooking Level: Expert

Home Town: Mcdonough, Georgia, USA

Living In: Douglas, Massachusetts, USA

Reviewed: Jan. 31, 2012

This dish was good but I wish I used a little less ginger.

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Reviewer:

TheresaK

Cooking Level: Intermediate

Reviewed: Jan. 27, 2012

This is fantastic. I am going to make more tomorrow! My gold standard (until now) for collards was southern style - cooked in pork back. Move over Paula Dean, Gomen Wat is my new favorite way to prepare collards! I did have to make a couple changes: I used ginger paste (shame, shame, I know), jar garlic (8 cloves is a lot to mince, sister), and store bought lemon juice. I did put a pinch of salt in the water to boil the collards and I doubled the tumeric and allspice. This dish is perfectly balanced. In my experience with Ethiopian cooking (limited), I have found the flavors are even better the next day. I've made this dish a few hours ahead of dinner time so it can develop a little .

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Reviewer:

LCSum

Cooking Level: Intermediate

Home Town: Fawn Grove, Pennsylvania, USA

Living In: Bel Air, Maryland, USA

Reviewed: Jul. 9, 2011

I really enjoyed this recipe - I used red peppers instead of green and skipped the onions (didn't have any on hand) and it still came out very good. For those watching salt intake, you can decrease the amount of salt and it will still be good. thank you for posting!

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Reviewer:

Farfalla123

Reviewed: Mar. 21, 2011

I followed the recipe to a tee, but did NOT care for the end result at all. It was way too gingery and the spice combination tasted a little off. It's too bad; I really enjoy the gomen wat at my favourite local Ethiopian restaurant.

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