SPICED ETHIOPIAN COTTAGE CHEESE WITH COLLARD GREENS (AYIB BEGOMEN RECIPE)
Steps:
- In a large skillet, melt the butter, and add the diced onion, minced garlic, and ground cardamom. Saute for 3 minutes until the onion softens and turns a nice yellow color.
- Add the sliced collard green leaves and season with salt. Saute for a few minutes, and then cover with a lid and let the collard greens steam in the skillet for 10 minutes.
- In the meantime, add the 1/2 teaspoon berbere to the cottage cheese and mix.To serve, make a bed of sauteed collard greens, and place the spiced cottage cheese on top of the leaves. If you have some injera, pita bread, or roti around, they would go well with this side dish or snack.
Nutrition Facts : Calories 346 kcal, Carbohydrate 11 g, Protein 15 g, Fat 27 g, SaturatedFat 16 g, Cholesterol 78 mg, Sodium 892 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
GOMEN WAT
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.
Provided by hidinginahoodie
Categories Side Dish Vegetables Greens
Time 1h10m
Yield 6
Number Of Ingredients 13
Steps:
- 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.
- 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.
- Add the green pepper slices, lemon juice, salt, turmeric, paprika, allspice, and ginger root. Cook until peppers are soft, about 5 minutes.
Nutrition Facts : Calories 87.6 calories, Carbohydrate 10.1 g, Fat 5 g, Fiber 4 g, Protein 2.7 g, SaturatedFat 0.7 g, Sodium 408.3 mg, Sugar 2.2 g
A TASTE OF ETHIOPIA WITH GOMEN WAT
Looking for a delicious taste of Ethiopian cuisine? Gomen wat is the Ethiopian version of collard greens, and it's delectably delicious. Here's how to make it.
Provided by Lola Osinkolu
Number Of Ingredients 11
Steps:
- In a large skillet, add the onion, tomatoes and garlic, and salt. Cook until the moisture is absorbed. About 5 minutes.
- Add the oil minced ginger, garlic, paprika, cumin, cardamom, and saute for about a minute.
- Stir in the collard greens and cook on medium heat until the collard greens become softened and most of the water evaporates. About 10 to 15 minutes. Adjust the seasoning if necessary.
- Serve over injera.
Nutrition Facts : Calories 155 kcal, Carbohydrate 5 g, Protein 1 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 38 mg, Sodium 295 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
YE'ABESHA GOMEN (COLLARD GREENS)
Provided by Jessica B. Harris
Categories Ginger Onion Tomato Side Vegetarian Quick & Easy Kwanzaa Hot Pepper Healthy Vegan Collard Greens Simmer Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 8
Steps:
- Wash the greens thoroughly. Remove any discolored spots and cut out any thick woody stems. Place the greens in a heavy saucepan with 1 cup of the water, cover, and bring to a boil. Lower the heat and cook for 20 minutes, or until the greens are tender. When ready, drain the greens, reserving the liquid, and cut them into small pieces.
- In a heavy skillet, heat the oil and cook the onions until they are lightly browned. Add the greens, the reserved and remaining 1 cup water, the garlic, and the ginger and cook, uncovered, until almost dry. Add the chiles and cook for an additional 5 minutes. Serve either warm or at room temperature
ETHIOPIAN COLLARD GREENS: GOMEN WAT
Categories Vegetable Side Quick & Easy Vegan
Number Of Ingredients 13
Steps:
- Directions 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. 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. Add the green pepper slices, lemon juice, salt, turmeric, paprika, allspice, and ginger root. Cook until peppers are soft, about 5 minutes.
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GOMEN (ETHIOPIAN-STYLE COLLARD GREENS) RECIPE | …
From eatingwell.com
- Bring a large pot of water to a boil over high heat. Add chopped collards and cook until soft, about 15 minutes. Drain well in a colander.
- Add onion and 2 tablespoons water to the pot and cook over medium heat, stirring often, until the onion is translucent, 4 to 5 minutes. Add oil and garlic and cook, stirring, for 1 minute. Add tomato and jalapeño; cook, stirring a few times, for 5 minutes. Add collards and stir, cover and cook, stirring once or twice, for 10 minutes.
- Reduce heat to medium-low. Stir in tikur azmud (or cardamom and cumin), cover and cook for 3 minutes. Remove from heat. Stir in salt.
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