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. Habesha Gomen can be made with pretty much any type of green like spinach, kale, chard, collards etc. The niter Kibbeh (spiced clarified butter) is a wonderful addition it turns your ordinary greens into extraordinary greens!
Did you know that Ethiopia is a haven for vegetarians? The main reason is that Ethiopians follow a particular sect of Orthodox Christianity that prohibits the eating of any animal products on Wednesdays and Fridays. You will find many spicy vegetable dishes on the menus of all Ethiopian restaurants.
If you would like to learn more about this intriguing country be sure to check out "Our Journey to Ethiopia and Eritrea." There you will also find more delicious and authentic recipes.
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Habesha Gomen (Sauteed Greens)
- 1 1/2 tablespoons nitter kibbeh or oil
- 4 cloves garlic minced
- 1/2 onion diced
- 2 hot chilies minced
- 1 bunch of greens kale, chard, collards, spinach etc. spine removed and chopped
- 1 1/2 tablespoons soy sauce
- ground pepper to taste
- 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