Yabesha Gomen Recipe

Wash the collard greens thoroughly. Remove tough stems by folding each leaf lengthwise and cutting or tearing the stem away. Stack leaves, roll tightly, and slice into 1/2-inch ribbons (chiffonade). Rinse again if needed and drain in a colander or spin dry.

Peel and finely chop the onion. Peel and mince the garlic. Core, seed, and dice the green bell pepper if using. Mince the jalapeño/serrano finely (remove seeds for less heat). Roughly chop parsley.

Heat oil

Place a large skillet or sauté pan over medium heat. Add 3 tablespoons olive oil or niter kibbeh and let it warm until shimmering but not smoking (about 1 minute).

Add the chopped onion and a pinch (about 1/4 tsp) of salt. Sauté, stirring occasionally, until the onion becomes translucent and starts to soften, about 5–6 minutes.

Stir in the minced garlic, diced bell pepper (if using), and minced jalapeño. Cook 1–2 minutes more until fragrant, taking care not to burn the garlic.

Add ground turmeric, berbere (if using), and black pepper. Stir to coat the aromatics and cook 30–45 seconds to bloom the spices.

Add the shredded collard greens to the pan in batches, letting each addition wilt down slightly before adding more so the pan isn’t overcrowded. Sprinkle 1 teaspoon kosher salt over the greens as you add them.

Once all the greens are in the pan, increase heat to medium-high for 1 minute to encourage evaporation, then reduce to medium-low. Stir and toss frequently. Cover the pan loosely and cook for 6–8 minutes, stirring every 2 minutes, until the greens are tender but still bright green. If the pan becomes dry, add 1–2 tablespoons water.

Taste and adjust seasoning: add remaining 1/2 teaspoon salt if needed and more black pepper or berbere to taste.

Remove the pan from heat. Stir in lemon juice and apple cider vinegar (if using) to brighten the flavors. Add chopped parsley and toss to combine.

Sprinkle toasted sesame seeds and red pepper flakes if desired. Drizzle a little more olive oil or a spoonful of niter kibbeh over the top for richness.

Serve warm or at room temperature as a side dish with injera, rice, or roasted meats.