Recipe of the Working day: Ethiopian Collard Greens

Collard greens are an inextricable aspect of the BBQ encounter, a facet dish that encapsulates so substantially of the record of Black and Southern foodways. In the United States, collards are normally cooked alongside with ham hocks or bacon for taste as the salty pork is a pleasant foil for the bitter greens. Some lemon juice or other acid is one more favourite way to offset the bitter flavor. But if you might be on the lookout to deliver a tiny international flavor to your future cookout, consider generating goman, an Ethiopian vegan collard greens recipe.

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What are collard greens?

A member of the brassica family like cabbage and broccoli, collards are a dim, leafy green with tricky stems. They tend to have a bitter taste, similar to kale, that mellows and receives earthier when cooked. Historic Greeks and Romans grew and cooked collards in advance of the vegetable built its way to the British Isles. Alongside with colonialism, collards spread throughout Africa and traveled with enslaved peoples to the Americas exactly where it turned a cornerstone of Black and Southern cuisine.

Collard greens diet

Much like other brassicas, collards have cancer decreasing properties, strengthen coronary heart wellness, can support protect against osteoperosis and are a loaded source of natural vitamins A, K, B-6 and C as perfectly as calcium, iron, and magnesium. But when compared to trendy veggies like kale and Brussels sprouts, collard greens are inclined to be considerably less high-priced, so they’re much better for your wallet much too.

How to prepare dinner collard greens

Collard greens can be eaten uncooked in salads, but for the reason that their leaves and stems are rough, the most common preparing is slow cooking or braising them until eventually they soften significantly. As stated above, this environmentally friendly is frequently cooked with meat, but what are plant-dependent eaters to do? If you are wanting for a vegetarian or vegan collard greens recipe, Ethiopian goman is an excellent dish to add to your repertoire. 

And fortunately, you can study from the best. Chef Beejhy Barhani of Tsion Cafe in Harlem, New York, showed us how to make her conventional collard greens recipe. She cooks chopped collard greens with an aromatic combo of ginger, garlic and onion till the collards are tremendous smooth and flavorful. If you like spice, then include some incredibly hot pepper at the finish for a little bit of warmth. Trust us, you is not going to skip the meat in this recipe.

Observe Chef Barhani at perform in the movie down below, by way of The Everyday Meal’s YouTube channel:

Ethiopian Goman – Vegan Collard Greens

Recipe Courtesy Beejhy Barhany, Tsion Cafe


  • 2 large yellow onions, approximately chopped
  • 4 cloves garlic
  • 1 tablespoon fresh ginger, peeled
  • 1/4 cup oil
  • 2 pounds collard greens, about chopped
  • 1/4 cup water
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1 jalapeno, chopped (optional)


Phase 1: In a foodstuff processor, puree 2 chopped onions, 4 cloves garlic and 1 tablespoon fresh ginger.

Move 2: In a large pan heat 1/4 cup oil sauté the onion mixture. Cook till softened, for 10-15 minutes, stirring at times.

Step 3: Include the 2 lbs collards (they will decrease when cooked) and 1/2 teaspoon each and every salt and pepper. Cook dinner for 20 minutes though stirring, until finally collards are tender.

Phase 4: Incorporate drinking water as needed so collards really don’t dry out fully and scorch pan. Reduce warmth and simmer, stirring from time to time.

Step 5: For additional spiciness, include 1 chopped jalapeno, if you like. Provide with injera or rice. 


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