-
Serves
2, generously
Author Notes
I developed this Gomen Wat as a way to recreate my favorite dish from a Richmond, VA restaurant called The Nile. Ethiopian and family owned, their vegetarian platters are deeply spiced, gorgeous examples of elevating the food of poverty into the stuff of royalty. As a long time vegetarian and Southerner, these collards — deeply spiced with aromatic paprika, toasted allspice, cardamom, and cumin — satisfy my craving for dark leafies. From my blog Will Frolic for Food (blog). —RENEE
Ingredients
3 tablespoons
ghee or coconut oil
1 tablespoon
black cardamom seeds
1 tablespoon
ground allspice
1 tablespoon
cumin seeds
1
medium sweet onion, chopped
3-4
cloves garlic, chopped finely
2 pounds
collards, stemmed and chopped into long strips
1 tablespoon
ground clove
1/2 teaspoon
smoked paprika
1/8 teaspoon
cayenne
1.5 cups
water
1/4 cup
rose or white wine vinegar-
salt and pepper to taste
Directions
- In a medium pot, dry toast cardamom, allspice, and cumin for 2 minutes over low heat. Add ghee and fry 2 minutes more.
- Add onion and garlic, cooking until soft and slightly translucent.
-
Add collards, clove, paprika, cayenne, and water and cook 40-55 minutes over medium heat, until most of the water has evaporated and the collards are completely soft.
- Top with vinegar, salt and pepper to taste, and serve hot. Enjoy!