Habesha Gomen are your basic sauteed greens side dish. In Eritrean and Ethiopian cuisine it is often found on the platter on top of the injera as a side to the many wat stews. It can be made with pretty much any type of green like spinach, kale, chard, collards etc. The niter Kibbeh is a wonderful addition turns your ordinary greens into extraordinary greens!
Habesha Gomen (Sauteed Greens)
Prep time
Cook time
Total time
Author: International Cuisine
Recipe type: Side Dish
Cuisine: Eritrea and Ethiopia
Serves: 4
Ingredients
- 1½ tablespoons nitter kibbeh (or oil)
- 4 cloves garlic, minced
- ½ onion, diced
- 2 chilies hot (minced)
- 1 bunch of greens (kale, chard, collards, spinach etc.) spine removed and chopped
- 1½ tablespoons soy sauce
- ground pepper to taste
Instructions
- In a frying pan, melt the nitter kibbeh or heat oil over medium heat. Add onion and garlic and saute for a minute or two stirring frequently.
- Add in the greens and saute for another couple minutes
- Add in the soy sauce, black pepper and a couple of tablespoons of water.
- Reduce heat and stir occasionally until greens reach desired tenderness, about 5 minutes.
- Serve hot on Injera
