Gomen wat is Ethiopian collard greens stewed with ginger, garlic, and green chili. A vibrant green, spicy side dish that cuts through the richness of meat wats.
Gomen (collard greens) is a staple of the Ethiopian highlands. The greens grow abundantly in the cool highland climate. The dish is particularly associated with the Gurage people (central Ethiopia), who are known for their vegetable dishes.
A pile of finely chopped, dark green collards cooked until soft but still textured. The flavor is garlicky, gingery, with a warming green chili heat. Fresh and earthy at the same time — a perfect counterpoint to heavy meat stews.
Collard greens are high in fiber and chlorophyll. The long simmer softens the tough cellulose fibers while retaining the green color (aided by the acidic ginger-garlic marinade). The green chili provides capsaicin warmth without the intensity of berbere.
Variations
Some add niter kibbeh; with or without berbere; some add cardamom.
On the Palate
Where Gomen Wat sits in the Ethiopian flavor cloud
Ingredients
Serves 4How it's made
6 steps · 45 min active + 15 min waiting
- 15 min
Wash collard greens; chop finely.
- 25 min
Sauté chopped onion, garlic, and ginger in oil or niter kibbeh.
- 33 min
Add collards; stir to coat.
- 420 min
Add a little water; simmer covered 20 min.
Watch outSimmer covered on low — the greens should stay a deep, living green as they soften; if they turn drab olive you've cooked them too hard or too long.
- 55 min
Add green chili, turmeric, salt; cook 5 min more.
- 61 min
Serve on injera alongside other dishes.
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