Gomen Wat (Ethiopian Stewed Greens)
This recipe is traditionally made with collard greens but I think it’s an awesome use of kale! You can also substitute spinach, which makes for a very creamy smooth tasting dish as well! (adapted from this link http://allrecipes.com/recipe/185093/gomen-wat/)
  • Difficulty: Easy
Servings: 2 yield(s)
Prep Time: 10 mins
Cook Time: 60 mins
Total Time: 70 mins
Ingredients
  • 1 pound kale
  • 2 cup water
  • 1 tbsp olive oil
  • 3/4 cup onions, chopped
  • 8 cloves garlic, chopped
  • 1 tbsp olive oil
  • 1 tbsp fresh lemon juice
  • 1 tsp salt
  • 1/2 tsp ground tumeric
  • 1/2 tsp paprika
  • 1/2 tsp ground allspice
  • 2 tbsp fresh ginger root, minced
Instructions
  1. Place clean, chopped greens in a pot with 2 cups of water. Bring to a boil, then reduce heat to low. Cover, and simmer until kale is 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.
  3. 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.
  4. Add lemon juice, salt, turmeric, paprika, allspice, and ginger root. Cook until about 5 more minutes.