Gomen Recipe

Wash collard greens thoroughly to remove grit. Stack leaves, roll into a tight cylinder, and slice crosswise into about 1/2-inch ribbons. Set aside.

Bring 1 cup water or vegetable broth to a simmer in a large wide skillet or sauté pan over medium heat. Add the sliced collards and 1 tsp kosher salt. Cover and steam for 6–8 minutes, stirring once halfway, until the leaves are wilted and tender-crisp. Remove cover and drain any excess liquid, reserving a tablespoon if the pan is dry.

Sauté onion

In the same skillet, heat 2 tbs oil over medium heat. Add the diced onion and cook, stirring occasionally, for 5–7 minutes until softened and starting to brown at the edges.

Add garlic and ginger

Stir in the minced garlic and minced ginger and cook 1–2 minutes more until fragrant, taking care not to burn the garlic.

Toast spices

Add 1 tsp berbere (or mild chili), 1 tsp ground cumin and 1 tsp black pepper to the aromatics. Cook and stir for 30–45 seconds to bloom the spices.

If the pan seems dry, add the reserved tablespoon of cooking liquid or another teaspoon of oil to loosen the mixture.

Add the steamed collard greens back into the skillet with the aromatic-spice mixture. Stir thoroughly to coat the greens evenly. Cook another 3–4 minutes, stirring occasionally, so the flavors marry and greens reach desired tenderness.

Taste and adjust seasoning with additional salt if needed. Stir in 1 tbs lemon juice (or red wine vinegar) and, if using, 1 tsp red pepper flakes. Cook 30 seconds more.

Remove from heat. Transfer to a serving bowl and sprinkle with 1 tbs toasted sesame seeds or chopped parsley if desired. Serve warm.