Collard greens with onions and fresh ginger (Gomen) from Ethiopia: Recipes and Traditions from the Horn of Africa (page 80) by Yohanis Gebreyesus and Jeff Koehler

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

Accompaniments: Homemade fresh cheese (Ayib); Steak tartar with spiced clarified butter (Kitfo)

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 kale for collard greens.

  • metacritic on October 01, 2021

    Very good. Takes quite a bit longer to cook down than the recipe suggests but the garlic and ginger really shine in this preparation.

  • jenburkholder on March 28, 2021

    These were fine but didn’t wow us, I prefer collards cooked with tomatoes.

  • purrviciouz on January 07, 2020

    This was fantastic and I would make this again as a side with roast chicken or part of a vegetarian platter.

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