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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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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TheresaK

Cooking Level: Beginning

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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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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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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Julia

Cooking Level: Intermediate

Home Town: Seoul, Soul-T'ukpyolsi, South Korea

Living In: Boston, Massachusetts, USA

Reviewed: Dec. 27, 2010

Delicious

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Martha Carol

Reviewed: Dec. 7, 2010

For my very first encounter with collard greens, I will say it was delicious! I used ground ginger, because I did not have any fresh ginger handy. I didn't understand why the greens needed to be drained and liquid reserved if it all goes back into the pot, so while the collards were simmering, i cooked the onions in a separate pan and when it was time i just added the onions+garlic to the pot with the greens and continued on from there.

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tefnuit

Reviewed: Jun. 23, 2010

I made this exactly as the recipe called for and it was surprisingly delicious and to my utter astonishment, my very picky nine year old gobbled it down and asked for seconds. My whole family loves this recipe and now I have a recipe for all those collard greens I planted this year. Thanks for sharing this recipe.

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Reviewer:

JC Hurst

Reviewed: Jun. 15, 2010

I should start by saying that I have never had/prepared collard greens, but I do like spinach, kale, etc. Also, I love Ethiopian food. Following the recipe I still didn't have really soft greens, I had to increase the cooking times throughout. I really like the flavor of the spices, but just not with the greens. I might actually try the spice combo on some chicken : )

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