Gomen Tibes Recipe

Vegan Series: Ethiopian Dishes (7/n)

Get ready to turn simple greens into something seriously exciting! Gomen Tibes isn’t just any collard greens dish—it’s packed with bold spices, a touch of heat, and that irresistible Ethiopian flair.

We’re talking olive oil, sizzling onions, fragrant cardamom, and a kick of mitmita coming together in one pan. And just when you think it’s perfect, we throw in some fresh jalapeño to take things up a notch.

Grab your ingredients, heat up your pan, and let’s get cooking!

Ingredients:

• 1 bunch yehabesha gomen (collard greens)

• 1/4 cup olive oil

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 1 teaspoon mitmita (adjust to taste)

• 1 teaspoon cardamom, ground

• 1 teaspoon salt, or to taste

• 1 jalapeño, finely chopped

---

➡️ Instagram ⬅️

---

Instructions:

1. Wash the collard greens thoroughly and finely chop the leaves (or with the stem) to achieve a minced texture similar to kitfo. (You can also use a food processor)

2. Heat a cooking pot or pan with a cover over medium heat.

3. Add the olive oil and sauté the onion until soft and translucent.

4. Add the garlic, cardamom, and mitmita, mixing well.

5. Let it cook for about one minute to release the flavors.

6. Add the chopped collard greens to the pan and mix well to coat them with the spiced oil mixture.

7. Cover the pan and let it cook on low heat for a few minutes.

8. Stir occasionally while keeping the pan covered, allowing the greens to soften but still retain some texture.

9. Add the chopped jalapeño and let it cook for another minute to infuse its heat and flavor.

10. Remove from heat and serve with injera, bread or kocho.

Enjoy your delicious Gomen Tibes!

---

---