Gomen Wat Recipe. Cook, stirring a few times, for 5 minutes. Add onion and garlic, cooking until soft and slightly translucent.
Gomen (EthiopianStyle Collard Greens) Recipe EatingWell from www.eatingwell.com
As they soften, add vegetable broth or water. Cook, stirring a few times, for 5 minutes. 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.
Gomen (EthiopianStyle Collard Greens) Recipe EatingWell
Find all kitchen frau recipes here. 2 packages (300gms/10 oz each) frozen chopped spinach, partially thawed or completely thawed, or 4 cups blanched, chopped spinach leaves or other greens Cover and bring to a boil, then reduce heat to low. Ethiopian meals are a communal experience, featuring flavorful dishes made from legumes, veggies, and meats piled atop injera (fermented flatbread).

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Add more spices and/or niter kibbeh to taste. Work them in with the other vegetables and spices. Cook, stirring a few times, for 5 minutes. Stir and continue to cook, uncovered,. Preparation of gomen or gomen wat is quite simple.
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Preparation of gomen or gomen wat is quite simple. Follow with about 1/2 cup of water. Remove cinnamon stick, add a nice pinch or two of sea salt and serve. In ethiopia, collard greens, locally known as gomen (ጎመን), are a staple. Everyone gathers around, with extra injera for scooping, and digs in.

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Cover, reduce heat to medium. Steam with the vent closed for 5 mins, and release. Ethiopian meals are a communal experience, featuring flavorful dishes made from legumes, veggies, and meats piled atop injera (fermented flatbread). Cover the pot with the lid, stirring occasionally so not to brown the onion, for about 5 minutes. Add oil and garlic and cook, stirring, for 1 minute.

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1 & 1/2 cups water. Find all kitchen frau recipes here. Remove cinnamon stick, add a nice pinch or two of sea salt and serve. 1/4 cup rose or white wine vinegar Add ghee and fry 2 minutes more.

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Add the chopped collards by the handful. 1/4 cup rose or white wine vinegar Follow with about 1/2 cup of water. In the liner of the pressure cooker, place 2 cups of water and a trivet. Add the garlic, ginger, turmeric, salt and pepper and cook, stirring constantly, for an.
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Find all kitchen frau recipes here. Salt (or to taste) 1/2 t. 1/4 cup rose or white wine vinegar Cover the pot with the lid, stirring occasionally so not to brown the onion, for about 5 minutes. Gomen wat (stewed spinach) ¼ cup (60ml) ghee or olive oil;

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1 tbsp black cardamom seeds. Salt (or to taste) 1/2 t. Add oil and garlic and cook, stirring, for 1 minute. Ethiopian meals are a communal experience, featuring flavorful dishes made from legumes, veggies, and meats piled atop injera (fermented flatbread). Gomen wat translates as “collard greens stew.” in ethiopia, we tasted multiple versions of the hardy greens braised with beef (in which case, the dish is called gomen besiga), but we prefer the lighter, brighter, more flavorful version in which the greens are cooked without meat.

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Heat the olive oil in a large soup pot over medium heat. Salt (or to taste) 1/2 t. 1/4 cup rose or white wine vinegar Instructions place frozen collard greens and spices on a sheet of foil and make a packet out of it. 2 c cooked chick peas (garbanzo beans) 1/2 t turmeric.