Ethiopian Gomen Braised Collard Greens

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

Slow-cooked collard greens simmered with garlic, ginger, and mild spices for a vibrant and hearty Ethiopian vegetable side. This african-inspired vegetarian (vegetarian) ready in about 50 minutes pairs collard greens, chopped, medium yellow onion, diced, garlic cloves, minced 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.

Ingredients

• 1 lb collard greens, chopped
• 1 medium yellow onion, diced
• 4 cloves garlic cloves, minced
• 1 tbsp ginger, grated
• 2 tbsp vegetable oil
• 1 cup water or vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp turmeric powder
• 1 tbsp lemon juice

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat until hot.
2. Step 2: Add 1 diced medium yellow onion and sauté for 5 minutes until softened and translucent.
3. Step 3: Stir in 4 minced garlic cloves and 1 tbsp grated ginger, cooking for 2 minutes until fragrant.
4. Step 4: Add 1 tsp turmeric powder, 1 tsp salt, and 1/2 tsp black pepper, stirring to coat the aromatics.
5. Step 5: Add 1 lb chopped collard greens and 1 cup water or vegetable broth, stirring to combine.
6. Step 6: Cover the pot, reduce heat to low, and simmer for 30 minutes until the greens are tender and flavors meld.
7. Step 7: Remove lid, increase heat to medium, and cook uncovered for 5 minutes to evaporate excess liquid.
8. Step 8: Stir in 1 tbsp lemon juice, adjust seasoning if needed, and serve warm as a side dish.