Gomen Wat Recipe

Cooking Instructions

1. 1

   Prepare the Vegetables

   Start by washing the collard greens thoroughly to remove any dirt or grit. After washing, chop them into bite-sized pieces. Finely chop the onion, dice the bell pepper, and mince the garlic.

2. 2

   Heat the Oil

   In a large pot, heat 2 tablespoons of olive oil over medium heat. Allow the oil to warm up for about 1-2 minutes.

3. 3

   Sauté the Aromatics

   Add the chopped onion and bell pepper to the pot. Sauté for about 5-7 minutes until the onion becomes translucent and the bell pepper softens. Stir frequently to prevent burning.

4. 4

   Add the Garlic

   Add the minced garlic to the pot and sauté for an additional 1-2 minutes until fragrant.

5. 5

   Combine the Greens and Broth

   Add the chopped collard greens to the pot, stirring to combine them with the sautéed vegetables. Pour in the vegetable broth and stir well.

6. 6

   Season the Mixture

   Add salt, black pepper, red pepper flakes, and ground cumin to the pot. Stir to ensure the seasonings are evenly distributed.

7. 7

   Simmer

   Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 20-25 minutes, or until the collard greens are tender.

8. 8

   Finish with Lemon and Parsley

   Once the collard greens are tender, stir in the lemon juice and chopped parsley. Taste and adjust seasoning if necessary.

9. 9

   Serve

   Serve the Gomen Wat hot as a main or side dish. Enjoy it with injera or rice.