Braised Ethiopian Gomen Wat Collard Greens

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

Tender collard greens slow-braised with garlic, ginger, and mild spices, offering a savory side dish with traditional Ethiopian character. This Ethiopian-inspired vegetarian recipe, ready in about 40 minutes, pairs collard greens, yellow onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 90 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, stems removed and leaves chopped collard greens
• 1 medium, chopped yellow onion
• 3, minced garlic cloves
• 1 tbsp, grated ginger root
• 3 tbsp vegetable oil
• 1 cup water
• 1 tsp turmeric powder
• 1 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a large skillet over medium heat. Add 1 medium chopped yellow onion and sauté for 5 minutes until softened.
2. Step 2: Stir in 3 minced garlic cloves and 1 tbsp grated ginger root, cooking for 1 minute until fragrant.
3. Step 3: Add 1 tsp turmeric powder and cook for 30 seconds to bloom the spice.
4. Step 4: Add 1 lb chopped collard greens and 1 cup water, stirring to combine. Cover and simmer over low heat for 20-25 minutes, stirring occasionally, until greens are tender.
5. Step 5: Season with 1 tsp salt, 1/4 tsp black pepper, and stir in 1 tbsp lemon juice to add brightness before serving.