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Gomen Wat (Ethiopian Collard Stew)

This is an easy version of a traditional Ethiopian stew, or wat. It’s full of flavor with no meat whatsovever. Wats are usually served with injera, an amazing spongy bread made from teff. Should you find yourself fresh out of injera, serve with rice, millet or scooped up with the flatbread of your choice.


  • 2 tablespoons grape seed or coconut oil
  • 1 large onion thinly sliced
  • 4 garlic cloves minced
  • 1 tablespoon freshly grated ginger
  • 1 jalapeno seeded
  • 1 sweet red pepper chopped
  • 1 pound collard greens washed, tough central stems removed and shredded or chopped fine
  • 1/2 vegetable broth or water
  • 1 cinnamon stick
  • 1 teaspoon turmeric
  • 1 teaspoon allspice
  • sea salt to taste


  • Heat oil in a large skillet over medium-high heat. Saute onions, stirring, until they soften and turn translucent, about 5 minutes. Add garlic, ginger, red pepper and jalapeno (wearing gloves prevents chili burns). Cook, stirring, until the vegetables soften — about 5 more minutes. Drop in cinnamon stick, stir in turmeric and allspice.
  • Add the chopped collards by the handful. Work them in with the other vegetables and spices. As they soften, add vegetable broth or water. Cover, reduce heat to medium. Cook till heated through, another 10 minutes. Remove cinnamon stick, add a nice pinch or two of sea salt and serve.