Gomen is a simple Ethiopian dish made from leafy greens, aromatics and spices. Traditionally prepared with collard greens or similar hardy greens, it is a staple of Ethiopian vegetable dishes and naturally adapts well to a vegan kitchen.

Ingredients

1 large bunch collard greens

2 tablespoons vegetable oil

1 medium onion, finely chopped

3 cloves garlic, minced

1 tablespoon grated fresh ginger

1 green chilli, finely chopped (optional)

½ teaspoon turmeric

½ teaspoon ground cumin

Salt to taste

½ cup water

Method

Prepare the greens: Wash the collard greens thoroughly. Remove the tough stems and chop the leaves into bite-sized pieces.

Cook the aromatics: Heat the oil in a large pot. Add the onion and cook for 5–7 minutes until soft.

Add the flavour: Stir in the garlic, ginger, chilli, turmeric and cumin. Cook for about 1–2 minutes.

Add the greens: Add the chopped collard greens and stir until they begin to wilt.

Simmer: Add the water, cover and cook over low heat for 15–20 minutes, stirring occasionally, until the greens are tender.

Season: Add salt to taste and cook uncovered for a few more minutes if excess liquid remains.

To Serve

Serve warm alongside injera, Misir Wot, Shiro and other Ethiopian vegetable dishes.

VAN Note:

Gomen is a reminder that plant-based cooking does not have to rely on complicated ingredients. Greens, onions, garlic, ginger and spices can create a dish with remarkable depth.