Gomen Wat

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Most Helpful Positive Review

Jan 28, 2009

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 quite a pound of collard greens (only 11 oz), and I used a whole onion and a lot of pre-minced garlic. I followed the rest of the spicy exactly. I felt that it was a little too gingery for my liking and if I make it again, I will half the ginger. It overpowered all the other flavors. I would probably also toss out half of the reserved water next time; I cooked for the said amount of time but it was still quite watery and I am rather impatient. It was still quite good though! I also only divided this whole dish between two people and served with a tilapia fillet. I was surprised to see that all of the ingredients were key players in detoxification so that's a plus!

—Leah

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Most Helpful Critical Review

Mar 29, 2010

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

—mollykathrynlewis

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31 Ratings

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Jun 07, 2010

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 did was sort of cut an elongated V shape up the center of the leaf to remove the most of the hard stem and rib together. Also, I dumped all of the collards and the water into a large bowl, and used the same vessel the collards had been in to cook the onion. When ready I poured the collards, water and all, back into the onion mixture. This saved some time and energy.

—ZAPATISTA234

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Feb 12, 2009

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 spicy enough, colorful and delicious!

—Cazuela

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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.

—JC Hurst

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Nov 02, 2009

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!

—FSUGABRIELLE

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Jan 18, 2011

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.

—tefnuit

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May 20, 2010

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 down!

—kdgengler

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Nutrition

Calories
88 kcal
4%

Carbohydrates
10.1 g
3%

Cholesterol
0 mg
0%

Fiber
4 g
16%

Protein
2.7 g
5%

Sodium
408 mg
16%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Gomen Wat

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 88
Calories from Fat: 45

% Daily Value *
Total Fat 5g 8 %
Saturated Fat 0.7g 4 %
Cholesterol 0mg 0 %
Sodium 408mg 16 %
Potassium 261mg 7 %
Total Carbohydrates 10.1g 3 %
Dietary Fiber 4g 16 %
Protein 2.7g 5 %
** Sugars 2.2g
Vitamin A 106 %
Vitamin C 101 %
Calcium 16 %
Iron 6 %
Thiamin 8 %
Niacin 11 %
Vitamin B6 19 %
Magnesium 6 %
Folate 75 %

* 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.