Gomen (Ethiopian Greens)

This week my friend and I are working remotely from the north shore, which was never possible for me pre-pandemic times, and feels pretty luxurious. The leaves are changing and it is really beautiful, and we've had delicious food and cooking and some good movie watching, primarily several Chadwick Boseman films. It has only been 2 years since I saw Black Panther, but I forgot SO MUCH of it! It helped that I knew the basic ending, so when I was stressed out mid-movie, forgetting what happened next, I ultimately knew it ended well. Which I cannot say for 2 of his other films that we watched, 42 and Marshall, which were both excellent and based on true events, so though I had some idea of the ending, it was not enough to not be stressed out!

My friend taught me how to make traditional gomen this week. The most notable thing about the dish is that the collards (or kale) are chopped/minced very fine to get the right texture/cooking. We ate them with some chicken and injera for maximum deliciousness, though I had some leftovers (chicken and gomen) sans injera with yogurt and a cucumber/tomato salad that were also great. *Note: I updated this recipe after cooking this together a 2nd time.

Gomen, serves 4-6

• 2 red onions, diced small
  
• 4 garlic cloves, minced
• 1/4 c Avocado oil (or oil of choice), plus more if needed
  
• 2 large bunches collards or kale
• opt seasoning: chicken bouillon cube
  
• salt and pepper
  
• 3-4 jalapenos, diced small (seeds too)

1. Prep your ingredients: chop and mince the onions, garlic, jalapenos and the greens. You could do all of these things in a food processor (separately), or by hand. If chopping by hand, remove the stem from the collards. Lay the green collard leaves on top of one another and make a tight role. Finely "chiffonade" the greens (meaning cut the role in fine slices, resulting in thin strips). Then take the chiffonade strips and turn them so you can cut them perpendicular to the first cuts to mince them. You want fine pieces of collards.

2. Heat a heavy saucepan over medium heat; add onions and saute until they start to release their juices and get soft (about 5 minutes). Add garlic to saute another 2 minutes. The mixture will get a bit gelatinous. Add avocado oil to keep things from sticking. Also add salt, pepper and any seasoning (bouillon cube, sometimes a dash of paprika and turmeric).

3. Add chopped greens. Saute and cook, stirring often, adding some more oil if needed. You do not add water here, despite maybe thinking about it. You want just enough oil so the greens don't stick to the pan.

4. Once the greens are soft and the whole dish seems like its glistening and delicious, add the jalapeno. Stir well, and heat another few minutes (or alternately turn heat to very low and finish other dishes you are preparing) and serve.