Ethiopian collard greens in tomato sauce (Yeabesha gomen 2) from Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World (page 241) by Gil Marks

  • red onions
  • tomatoes
  • Show all ingredients...

  • EYB Comments

    Can substitute yellow onions for red onions, and vegetable oil or the book's "Ethiopian spiced clarified butter" for ghee.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Ethiopian vegetable stew (Wot)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute yellow onions for red onions, and vegetable oil or the book's "Ethiopian spiced clarified butter" for ghee.

  • deboChicago on July 31, 2020

    Such good flavors together and a really lovely way to use collards. Great with rice.

  • Nancith on September 10, 2018

    A nice way to brighten up collard greens! The tartness of the lemony tomato sauce offsets any bitterness that might be in the collards. I cooked the greens so they still had some bite, and my Anaheim chile was way over the hill, so that didn't make it into the dish.

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