Ethiopian Greens (Gomen Wat)

Ethiopian Greens (Gomen Wat)


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About this recipe: 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.


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.

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