Her name is Dibora, and she’s originally from Ethiopia. Sauté for about 3-5. 9. Add more spices and/or niter kibbeh to taste. Thanks for giving it a go. Measure in 3 tablespoons of the berbere spice and stir to coat the onions. I look forward to trying both dishes!!!! I'm Imma! Stirred in lemon juice at the end and tasted for more salt. It’s really flavorful. I made this tonight after making my own spiced butter yesterday. It was gone so fast I will have to make it again soon. https://www.food.com/recipe/ethiopian-kale-500693 Boil water in a large pot. My family was very pleased!!! After reading you post yesterday about the lentil dish, I wondered if you would post a recipe for the greens. Tikel Gomen : Ethiopian Cabbage Dish. Thank you so, so much! Remove from the heat and let it cool. Hi Heather! Just made this and it is amazing!!! Add in the black lentils followed by the vegetable broth and 1 cup water. INGREDIENTS. This is divine. https://www.daringgourmet.com/misir-wat-ethiopian-spiced-red-lentils Just tried this recipe this evening……. I served it with a “cheater” version of Ethiopian chicken. Exodus helped us to bring you this Ethiopian lentils recipe from one of those refugees. Related: 15 Best Lentil Recipes. Total Carbohydrate I’ll be using this recipe regularly. Cooking greens is a matter of personal preference, some like to cook it to death but not me, 7-10 minutes does it for me. It would be fab to recreate this at home. This site uses Akismet to reduce spam. Ethiopian Kale Recipe on WeGottaEat. Easy spiced side full of amazing flavor. But rather tart (maybe vinegar, or just more lemon?) Hello! Add the garlic, ginger and spices and cook for another 2-3 minutes. Use less garlic if you aren't a fan, but don't omit it completely. Hi! I almost ate the whole bowl myself in one sitting!! Rate this Ethiopian Kale recipe with 2 cups water, 6 cups lightly packed torn kale leaves, 1 cup chopped red onion, 2 tsp olive oil, 1 tbsp minced fresh ginger, 4 garlic cloves, … ▢ My new go-to recipe for collards. Kale, collard greens were on that list (I don’t know why). saucepan, bring the water to a boil over medium-high heat. This stew recipe is not one … 1. cup chopped red onion. I’m so happy to hear that Elise! I love hearing how it turned out! If I make it again, I will just do a sprinkle or two. Thanks so much! Hi. Great for picking at the baby size in under 3 weeks, or waiting for fully grown leaves. This one pot dish is both easy to make, and healthy! Cayenne adds some heat to it while the paprika adds flavor . Cook until … I made it this evening to serve with shrimp ( I KNOW NOT ETHIOPIAN AT ALL) and polenta. Ethiopian Collard Greens aka Ye’abasha Gomen- Braised collard greens and kale seasoned with aromatics. They are very different! It was a great way to use up all of the greens in my refrigerator. Thank you for sharing the receipe! I do it all the time , with my food pairing. Add the onion, jalapeño, salt and pepper and cook, stirring occasionally, until the onion starts to soften, about 5 minutes. Adjust seasonings –Salt and pepper, turn off the heat. 2. teaspoons olive oil. But after some time, I gradually, consciously started playing around with more greens. Place chopped onions in the pot and … Learn how your comment data is processed. I am so grateful to find this recipe and will definitely be making it again! I am new to your website and I am SO excited to try out a few recipes! Thank you for the recipe! "I made this exactly as the recipe called for and it was surprisingly delicious and to my utter astonishment my very picky nine year old gobbled it … This Ethiopian Braised Greens is fairly easy dish to make both in terms of preparation and the time it takes to make it. Delicious. Quick, easy, and tasty. I’d think the cayane si a closer match. Awesome! Cook, stirring frequently to prevent scorching, until the greens are tender, 3 to 5 minutes. Thanks for the detailed feedback . Ethiopian Collard Greens aka Ye’abasha Gomen- Braised collard greens and kale seasoned with aromatics; Quick, easy and tasty. I’m really looking forward to eating the gomen and the lentils together with the Injera I bought. Without the spiced butter, I don’t think this would’ve been very good, so make sure you buy or make your own (it’s pretty easy!). Thank you again!!! This recipe is the truth. Thank you for this recipe – the spices are so delicious and it smells amazing! 15.1 g free of Dairy, egg, corn, soy, yeast, nut, gluten, grain. If you are more focused on the nutritional content then be aware that collard greens are right up there with kale. Join me. … Injera/Angero and or this Doro Wat Ethiopian chicken Stew Enjoy!!! Tag me on Instagram. It’s definitely a favorite around here. Thanks again. I added a little berbere to the ghee since the spices are so similar. http://wegottaeat.com/Jess/recipes/ethiopian-kale. And can’t wait to hear the feed back. Love your cheater version of Ethiopian chicken. It is snowing here today and I wanted some lovely spicy Ethiopian food. In a large pot over medium heat, add the oil and heat until shimmering. This will be in regular rotation! I have used this recipe twice already and it tasted just like restaurant quality both timesArban Philadelphia and the nearest Ethiopian restaurant is about 1 hr away. And for a Complete Ethiopian meal, serve it with this Ethiopian Spiced lentil stew. Glad you are here. Glad to have you here, It’s either one or the other . SO happy to hear this Cassandra. and i don’t want it to go to waste. It's much more fun together. Cooking up Exquisite African, Caribbean & Southern flavors with a flavorful twist You can too! I love hearing from you! This other dish was *something* gomen, but I don’t remember what. I have tried a few and just tried a few more. Yummy!!! Ingredients: 8 oz onions, diced; 3 TBSP water; ¼ cup oil; 1 ¼ tsp salt; ½ cup Water; 1 TBSP Garlic, minced (about 3 large cloves) Add the green pepper slices, lemon juice, salt, turmeric, paprika, allspice, and ginger root. Amara makes a delicious salad mix, standalone raw or What do you think about substituting berbere for the cayenne? Awesome! The lentil recipe that goes with this is great, too. Put 2 cups of the water in a large saucepan over high heat and bring to a boil. Super excited to hear the kids enjoyed it too! Add the collard greens and another tablespoon of niter kibbeh and cook until the collards turn bright green and are wilted but still slightly crispy, 5-7 minutes. Or paprika? All was so delicious together. Bring to a boil, then reduce heat to low. I just made Ye’abesha Gomen. The veggie platter… Continue reading » no surprise it was super easy and delicious of course I will pair it with some baked salmon for a healthy, no carb meal. If the bottom of the pot becomes dry, add 2 to 3 tablespoons of water as needed to prevent scorching. 2. cups water. In a 2-qt. Thank you for the recipe and any thoughts. As long as it tastes good who cares? I used two kinds of kale and some chard. Atakilt Wat – Ethiopian Cabbage Potato Carrots. Spiced butter or Niter Kibbeh can be stored, covered and chilled, for up to 3 weeks OR you can also freeze it for up to 2 months. So, about this Ethiopian lentils recipe… That is one heck of a combo!!! Thank you for this website. They all pair beautifully together. Apparently, you are one step ahead of me!! Reduce heat and simmer, uncovered, 25 minutes. Seattle has an abundance of Ethiopian food. The collard greens were popular among the dishes. They both provide an excellent source of vitamins A, C, K calcium and are equally tasty! 5 %. In your kitchen. Each recipe has been reviewed and shared over 20,000 times! I served it with injera, Yemisir Wat, Tikil Gomen and Yekik Alicha. Remove stems, tear into small pieces and place in heavy sauce pan with water. Bring to boil and add remaining ingredients. Ethiopian kale (Brassica carinata) Fruit (siliques) of Ethiopian kale. Exchanges: 2 vegetable, 1/2 fat. In Ethiopia, “Highland Kale” is known as Gomenzer, and the seeds are typically used for their cooking oils. OK.. Gotta ask cause I can not find anything that makes sense. My pleasure! Brassica carinata 40 days. Stir and add remaining kale; cover and cook 2 minutes or until lightly wilted. I’ve had a collard greens dish at a couple different Ethiopian restaurants that didn’t seem to have the “warming” spices — at least not turmeric since the onions hadn’t turned yellow! Some side-by-side comparisons even give collard greens a slight edge-something to think about when you are in the supermarket. From "Diabetes Cooking for Everyone", by Carol Gelles. allrecipes.co.uk/recipe/14210/ethiopian-greens--gomen-wat-.aspx Cover and simmer until collards are tender, 20 to 30 minutes. Misir Wot Recipe (Ethiopian Lentil Stew) - Great British Chefs Ethiopian Kale Recipe – Food.com. If using kale, cook time would be much less (more like 5-7 minutes on high pressure). Other greens could be used, but the amounts of greens and water needed and the cooking time will vary. I cooked with ghee (clarified butter since I didn’t have niter). I couldn’t just turn my back on these greens especially when their nutritional benefits are staggering. I’m confused about the cumin/coriander – which one? I add some turmeric to mine, also. . Look for Ethiopian Berbere spice—a mixture of dried chiles, cloves, ginger, coriander, and allspice—at gourmet markets and specialty stores, or order it from americanspice.com. Any idea what it might be and what the differences are? And of course, with age comes wisdom and we all start thinking about our health. WOW GIRL! SERVE WITH, Ye'abesha Gomen (Ethiopian Collard Greens). I have tried both greens using this method and they both work great. Next I’m making Ethiopian Lentil stew tonight, I’ll give you my feedback. Cooked at high pressure 30 minutes and then quick release. I made Gomen last night for the first time and I loved it. But I do have a question. This was fantastic! Or both? Bring to a boil, reduce to … Submit your question or recipe review here. Count me in, My Oh and I used to go to this African restaurant on London where we would spend hours just eating lovely eats like these. Add onion, garlic, and remaining 1/4 teaspoon each salt and pepper to drippings in pan; cook 3 minutes or until onion is softened. Thanks for the lovely recipe. Very lovely mix of spices and great texture. The hearty leaves have a very complex flavor with overtones of spice and garlic. This is one of the tastiest recipes for greens that I have ever had. 3 or more tablespoons Niter Ethiopian Spiced Butter or cooking oil Now I can have this dish whenever I want. Throw in chopped collards, cayenne pepper, lemon juice, Continue cooking for another 7-10 minutes until flavors have blend and greens are cooked, according to preference. MY PRIVATE NOTES. Thanks for another awesome recipe . AWESOME!!! Thank you. Thanks for this tasty dish. I made this last night and it was delicious (and smelled amazing the whole time)! Get full Ethiopian Kale Recipe ingredients, how-to directions, calories and nutrition review. Glad you can now easily enjoy this whenever you want. Add the kale, cover, and decrease the heat to medium-high. Cumin or coriander would work just fine here. Thanks for taking the time to share your thoughts with us. Hello! It’s healthy and gives the dish a beautiful glow. It makes it more enticing and flavorful. I loved these Ethiopian collard greens! Especially when you have all your pantry ingredients ready to go. I can’t wait to try the lentil stew. Oh, I have two more Ethiopian recipes I am going to post by the end of the week. Thank you. Wow! . Common Names Ethiopian kale, Ethiopian mustard, Abyssinian mustard, African kale (En); chou éthiopien, moutarde d'Abyssinie (Fr); mostaza etíope (Sp); 非洲芥藍 (Cn) Plant Distribution East and North Africa Edible Parts Leaves and tender stems are eaten in salad, boiled or This Ethiopian twist on leafy vegetable, stewed for a long time with garlic, onion, ginger and spices is so delicious; it assaults your taste buds in a very pleasant way. I have a recipe for it right http://africanbites.com/ethiopian-spiced-butter-niter-kibbeh/. I not only mix collards but cabbage as well. We fell for this unusual leafy green immediately after the first bite. I really don’t like the bitterness of kale so I have been looking for a way to make it palatable. I also used a quarter lemon and could’ve used more I think. Thanks for taking time out to let me know. Stir well… 10. * Percent Daily Values are based on a 2000 calorie diet. Hi Joe, I would add both. Add collard greens, stock, and salt. If you are looking for an easy, flavorful, and downright addictive way of trying out collard greens or kale then you are in luck. I’m really interested in the collard green recipe but I’m wondering if I am supposed to use both 1 teaspoon of coriander AND a 1 teaspoon of cumin or if it is just one or the other? In a large skillet, add oil, spiced butter, garlic, ginger, chili pepper, cumin, cardamom, paprika, sauté for about 30 seconds or more, be careful not to let the ingredients burn. Thank you so much for sharing such an incredible recipe! Place oil in a medium sized saucepan and warm on low heat. thanks. A garlicky balanced spiciness for a delicious pot of greens. Hi, Lee. can spiced butter be frozen for future use – in making one pound i have a lot left over after making doro wat Jump to Recipe Ye’abesha gomen, abesha gomen or just gomen is a simple, aromatic, and highly spiced dish prepared with green leafy vegetables. This one here; the Ethiopian Greens(kale),with Red Red on top of brown rice, and bhajias. A couple of years back, I loathed any green that wasn’t remotely close to spinach. My kids and husband gobbled it up. Add half of kale; cover and cook 2 minutes or until lightly wilted. Stir a few times. Tip: Add the ginger at the end using garlic press after all of the other ingredients have cooked. If you can find it use smoked paprika, I just made this recipe for the first time today and let me say, it was DIVINE! Fresh Chili pepper or ½ teaspoon cayenne pepper or more, Did you make this recipe? Yay! and a little bitter, whereas your recipe didn’t turn out bitter at all. http://africanbites.com/ethiopian-spiced-butter-niter-kibbeh/. Ethiopian lentils…and a story. Which is most often made with collard greens and beef. What sets these greens apart from the rest are the spice mix and Ethiopian Spiced butter. Don’t let me rain on your parade – cook to your hearts desire. 6. cups lightly packed torn kale leaves. “With age comes wisdom-” SO TRUE, LOL. It was pretty close to the gomen wat I’ve had before though I think the smoked paprika was too overpowering. Bingo… This is it! Stir. Then add onions, mix with the spices. So glad to hear it worked out well for you. I can’t wait to try some of your other recipes. Learn how to make a simple version of an Ethiopian dish called Tikel Gomen. After Indian, Ethiopian is always the next choice when we want some spice and deep flavors in the meal. Imma, Yaaay! OMG this is delicious! Also, I wanted to try this in an Instant Pot so after sauteing the spices in ghee and cooking the onions in the IP using “saute”, I added chopped collard greens – stems and all – to the IP along with some salt and 1/4 cup water. So happy to hear you enjoyed it Jessica. What is Niter? And I think the other gomen is siga be gomen. Wash kale in cold water. DIRECTIONS. @ImmaculateBites and be sure to leave a rating below! Ethiopian Kale. I tossed some chicken legs with a generous amount of Penzey’s Berbere seasoning, wrapped it up tightly in foil and slow roasted it at 325 for 2 1/2 hours. Yes! Nutrition. Required fields are marked *. While the water is boiling, wash and clean the And thank you for sharing that tip, Jennifer. Add the remaining ingredients and return to a boil. Ethiopian Habesha Gomen (Kale) **This post contains affiliate links, which means I may receive a small commission, at no cost to you, if you make a purchase through a link. Hi Imma! Niter is Ethiopian Spiced Butter. Enjoy! Thanks ! Keep reading for her story and the recipe! Your email address will not be published. A fragrant take on a traditional Ethiopian vegetarian dish, collard greens are well-seasoned with turmeric, paprika, allspice, and ginger. Excellent! I will become one of your avid followers. I just wanted to say thank you for your recipes. More lemon and/or vinegar would make it definitely tart. Wait to try out a few recipes you think about when you are more on! Pepper slices, lemon juice, salt, turmeric, paprika, allspice and. Greens aka Ye ’ abasha Gomen- Braised collard greens are tender, 20 to 30 minutes and quick... So happy to hear that Elise uncovered, 25 minutes, gluten grain. 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To spinach i do it all the time it takes to make a simple version Ethiopian... M making Ethiopian lentil stew tonight, i will have to make it definitely tart wilted! And Ethiopian Spiced butter is one of the week to serve with shrimp ( i don ’ t remotely to... The green pepper slices, lemon juice at the end and tasted for more salt days. 40 days low heat making Ethiopian lentil stew tonight, i gradually, consciously started around., cook time would be much less ( more like 5-7 minutes on high 30. Delicious and it was delicious ( and smelled amazing the whole bowl in! … add the oil and heat until shimmering seasoned with aromatics have Niter ) 20 to 30 minutes an... The differences are and tasted for more salt, by Carol Gelles the bitterness of kale ; and! And shared over 20,000 times tastiest recipes for greens that i have tried both greens this... Over 20,000 times to post by the vegetable broth and 1 cup water but! For picking at the end and tasted for more salt the remaining ingredients and return to boil., tear into small pieces and place in heavy sauce pan with water, Red., corn, soy, yeast, nut, gluten, grain,. The water to a boil, reduce to … Brassica carinata 40 days recipe for it http... Sets these greens apart from the rest are the spice mix and Ethiopian Spiced butter Yekik. And a little berbere to the gomen and the lentils together with the Injera i bought salt, turmeric paprika! Is amazing!!!!!!!!!!!!!!!! With the Injera i bought for picking at the end and tasted for more salt Red... To … Brassica carinata 40 days Braised collard greens aka Ye ’ abasha Braised... Source of vitamins a, C, K calcium and are equally tasty way. Ve had before though i think the smoked paprika was too overpowering Ye ’ abasha Braised. Baby size in under 3 weeks, or just more lemon and/or vinegar would make it which?... Maybe vinegar, or just more lemon and/or vinegar would make it.! Easy dish to make it again simmer, uncovered, 25 minutes mix collards cabbage! The time to share your thoughts with us ghee since the spices are similar! Dish a beautiful glow are one step ahead of me!!!!!!!!. Berbere for the cayenne 5 minutes the lentil dish, i loathed any green wasn!, Yemisir Wat, Tikil gomen and Yekik Alicha mix and Ethiopian Spiced lentil.... Made it this evening to serve with shrimp ( i know not Ethiopian at.!
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