Umami
Umami

Veggies Plus Salads

A Taste of Ethiopia with Gomen Wat

4 servings

servings

10 minutes

active time

30 minutes

total time

Ingredients

2 bunches Collard Greens (roughly 1½lb, or Kale [chopped])

4 tablespoons Niter Ethiopian Spiced Clarified Butter (or cooking oil)

1 ½ teaspoon ginger (minced)

1 tbsp garlic (minced)

1 red onion (medium size [chopped])

1 teaspoon smoked paprika

½ teaspoon cardamom spice

1 teaspoon Cumin

1 ripe tomato (finely chopped)

1-2 Jalapeno pepper (deseeded and diced)

Salt to taste

Directions

In a large skillet, add the onion, tomatoes and garlic, and salt. Cook until the moisture is absorbed. About 5 minutes.

Add the oil minced ginger, garlic, paprika, cumin, cardamom, and saute for about a minute.

Stir in the collard greens and cook on medium heat until the collard greens become softened and most of the water evaporates. About 10 to 15 minutes. Adjust the seasoning if necessary.

Serve over injera.

Nutrition

Serving Size

-

Calories

187 kcal

Total Fat

15.8 g

Saturated Fat

9.4 g

Unsaturated Fat

5.2 g

Trans Fat

-

Cholesterol

38.4 mg

Sodium

602.2 mg

Total Carbohydrate

10.6 g

Dietary Fiber

5.1 g

Total Sugars

2.7 g

Protein

3.8 g

4 servings

servings

10 minutes

active time

30 minutes

total time
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