Gomen - Collard Greens

Vegan & Gluten Free



  • 1 lb Collard Greens
  • 1 medium onion
  • 4 medium green peppers
  • 1/2 cup olive oil
  • 2 cloves fresh garlic, minced
  • 1 tomato
  • Berebere to taste (optional)oil
  • salt as needed
  • peppers as needed
  • Fassica's Injera bread (gluten free or regular)

Prepare the ingredients:

  • Washed collard greens -  rinsed, trimmed and chopped

    • Remove any discolored spots and cut out any thick woody stems.

  • Mince the tomato onion and garlic.

  • Wash green peppers, remove seeds, slide lengthwise

Let's get started:

  1. Place the greens in a heavy saucepan with 1 cup of the water, cover, and bring to a boil. (you can start step 2 as well)

    • Lower the heat and cook for 15-20 minutes, or until the greens are tender.

    • When ready, drain the greens, reserving the liquid, and cut them into small pieces.

  2. Heat the olive oil in a skillet over medium heat

  3. Add the onion and cook for for about 5-6 minutes or until it softened and becomes translucent

  4. Add the garlic and ginger, and cook for another 2-3 minutes

    • Optional: add 1 teaspoon of Berbere for extra flavor (buy it now).  If berbere is added, allow the ingredients to simmer together for additional 2-3 minutes before moving to step 5.(Berbere should always have plenty of time to cook before other ingredients are added )

  5. Add tomato and cook for another 4-5 minutes.

  6. Add the collard greens, and the reserved liquid and cook, uncovered, until almost dry.

  7. Add the green peppers and cook for an additional 5 minutes. Serve either warm or at room temperature

Collard greens is best served with 100% teff - gluten free injera (but it now). or basmatic rice.  It also goes well with Misir Wot (Lentils Stew) or Shiro Wot.