Gomen Wat

Gomen Wat

29
hidinginahoodie 0

"Traditional Ethiopian vegetarian dish. I've cut down the amount of oil that is used in the dish and added some different spices to complement the collards."
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Ingredients

1 h 10 m servings 88 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 88 kcal
  • 4%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 10.1g
  • 3%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 408 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Place chopped collard greens in a pot with 2 cups of water. Bring to a boil, then reduce heat to low. Cover, and simmer until collards are tender, about 20 minutes. Drain, but reserve the cooking water. Set aside.
  2. Heat 1 tablespoon olive oil in a pot over medium heat. Stir in onions and cook until just beginning to brown, about 10 minutes. Stir in garlic and cook for 1 minute. Add the cooked collards, 1 tablespoon olive oil, and the reserved cooking water. Simmer, uncovered, over medium-high heat until liquid is nearly evaporated, 10 to 15 minutes.
  3. Add the green pepper slices, lemon juice, salt, turmeric, paprika, allspice, and ginger root. Cook until peppers are soft, about 5 minutes.

Reviews

29
  1. 35 Ratings

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Most helpful positive review

This was my first time cooking collard greens and I was looking for something non-traditional; and by that, I mean "southern-style." This was really tasty! Some changes I made, I didn't have qui...

Most helpful critical review

The spices in this were a little funky. Maybe I made it wrong.

This was my first time cooking collard greens and I was looking for something non-traditional; and by that, I mean "southern-style." This was really tasty! Some changes I made, I didn't have qui...

This recipe was amazing, way better than I imagined it would be, but there are some minor alterations I would like to add. First off, when chopping the collards, remove the hard stem. What I di...

After boiling the greens and draining them (saving the liquid for sure!), I used a cast iron skillet for the final steps. Green pepper needs to be sliced fairly thin. This was aromatic, just spi...

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 b...

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 l...

This recipe was delicious and healthy, though it didn't quite have the flavor that I expected. I added more ginger root and some hot sauce, and omitted the salt, and it was perfect. YUM!

My ethipian born children thank you for this wonderful and closely authentic recipe! I use chicken broth for the liquid and found frozen chopped collards in my local grocery to cut the time dow...

Easy to make, really good. A good way to make collard greens healthy.

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 the...