Recipes
Ethiopian Gomen
Serves 4
| Prep Time: 10 mins
| Cook Time: 10 mins
| Total Time: 20 mins
You may need: Berbere
Discover The Recipe
Let’s talk about Gomen. It’s a simple dish, but don’t let that fool you—this Ethiopian staple takes humble greens and cranks them up to a level you didn’t know existed. Gomen means "greens" in Amharic, and it’s a dish that embodies the soul of Ethiopian cooking. We’re talking collard greens, mustard greens, or kale, sautéed with onions, garlic, and tomatoes, all brought to life with a hefty dose of Berbere. This isn’t your grandma’s sautéed spinach; this is greens with attitude.
Berbere is the heartbeat of Ethiopian cuisine—a fiery, complex blend of chili peppers, fenugreek, ginger, and an array of spices that create a flavor profile as deep and nuanced as the Rift Valley itself. It’s what gives Gomen its edge, turning a simple plate of greens into a bold, savory experience that hits you with heat, earthiness, and just a hint of citrusy brightness. We dial back the heat in our version of Berbere to allow you to customize the flames to your liking (simply add cayenne pepper or fresh chilis to the saute pan).
This recipe for Ethiopian Gomen is designed for those who want to take a culinary journey without leaving their kitchen. It’s a dish that comes together in under 30 minutes, but the flavors will make you think it took hours. Pair it with injera, that spongy Ethiopian flatbread, or serve it alongside grilled meats. Either way, you’re in for a taste of East Africa that’s as rich in culture as it is in flavor.
Ingredients
2 Tbsp olive oil
1 small red onion, diced
2 cloves garlic, minced
1 serrano chili pepper, seeded and minced
1 medium tomato, chopped
2 tsp Piquant Post Berbere Spice
1 bunch collard greens, washed stemmed and chopped
Salt and pepper to taste
Notes
Serve with traditional Ethiopian injera for an authentic experience.
For a gluten-free option, serve Gomen over quinoa.
Pairs well with other Ethiopian dishes like Misir Wat (spiced lentils) or Atakilt Wat (cabbage, carrots, and potatoes).
Use as a filling for wraps or sandwiches for a healthy, flavorful meal.
Instructions
Heat the olive oil in a large skillet until shimmering. Add the onion, garlic and serrano chili. Sauté for 3-5 minutes.
Add the tomato and Piquant Post Berbere Spice and sauté for another 2-3 minutes.
Add the collard greens and cook for another 5 minutes or until the collard greens are tender.
Serve the Gomen with steamed rice or warm flatbread.
Alternatives & Substitutions
Kale, Swiss chard, spinach, or mustard greens can be used as substitutes. Adjust cooking time accordingly as some greens cook faster than others.
Shallots or leeks can be used for a different but still complementary flavor.
If fresh garlic is not available, garlic powder can be used. Start with 1/2 teaspoon and adjust to taste.
Ground ginger can be used in place of fresh. Use 1/2 teaspoon of ground ginger for every tablespoon of fresh ginger.
Use jalapeños for a milder heat, or bell peppers for no heat. For extra heat, consider using serrano or habanero peppers.
Looking for more great Berbere Spice recipes? Try our Lentil Mushroom Salad, Berbere Meatball Stew, Berbere Braised Sweet Potato or our Eritrean Beef Zing!
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
Post pictures of your masterpiece meal on social media and tag us. We repost!
Ethiopian Gomen
Ingredients
2 Tbsp olive oil
1 small red onion, diced
2 cloves garlic, minced
1 serrano chili pepper, seeded and minced
1 medium tomato, chopped
2 tsp Piquant Post Berbere Spice
1 bunch collard greens, washed stemmed and chopped
Salt and pepper to taste
Instructions
Heat the olive oil in a large skillet until shimmering. Add the onion, garlic and serrano chili. Sauté for 3-5 minutes.
Add the tomato and Piquant Post Berbere Spice and sauté for another 2-3 minutes.
Add the collard greens and cook for another 5 minutes or until the collard greens are tender.
Serve the Gomen with steamed rice or warm flatbread.
Notes
Serve with traditional Ethiopian injera for an authentic experience.
For a gluten-free option, serve Gomen over quinoa.
Pairs well with other Ethiopian dishes like Misir Wat (spiced lentils) or Atakilt Wat (cabbage, carrots, and potatoes).
Use as a filling for wraps or sandwiches for a healthy, flavorful meal.
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