Ethiopian Greens (Gomen Wat)

    1 hour 10 min

    This is a delicious vegan-friendly stew. Kale is simmered with onion, pepper, turmeric, paprika, allspice and fresh ginger. It's the perfect vegetable side dish.

    39 people made this

    Serves: 6 

    • 900g kale, rinsed, trimmed and chopped
    • 475ml water
    • 1 tablespoon olive oil
    • 125g chopped onions
    • 8 cloves garlic, chopped
    • 1 tablespoon olive oil
    • 225g sliced green pepper
    • 1 tablespoon fresh lemon juice
    • 1 teaspoon salt
    • 1/2 teaspoon ground turmeric
    • 1/2 teaspoon paprika
    • 1/2 teaspoon ground allspice
    • 2 tablespoons finely chopped fresh root ginger

    Prep:10min  ›  Cook:1hr  ›  Ready in:1hr10min 

    1. Place kale in a pot with 475ml of water. Bring to the boil, then reduce heat to low. Cover and simmer until kale is tender, about 10 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.
    3. Stir in garlic and cook for 1 minute. Add the cooked kale, 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 the green pepper, lemon juice, salt, turmeric, paprika, allspice and root ginger. Cook until peppers are soft, about 5 minutes.


    If you can get your hands on collard greens (collards), then use these instead of kale.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (39)


    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!  -  27 Jan 2009  (Review from Allrecipes US | Canada)


    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.  -  07 Jun 2010  (Review from Allrecipes US | Canada)


    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!  -  11 Feb 2009  (Review from Allrecipes US | Canada)