Ethiopian Gomen / Hamli / Collard Greens (WFPB)

by Beejhy Barhany
A blue and white floral bowl featuring sautéed collard greens on top of two white and blue floral plates, surrounded by three rolled up slices of injera (Ethiopian flatbread).

Ethiopian gomen, or hamli, is a dish of softened collard greens that pairs beautifully with injera bread.


4 pounds collard greens, chopped
2 large yellow onions, peeled and cut into large chunks
4 cloves garlic, peeled
1 tablespoon ginger, peeled
½ cup oil
½ teaspoon ground cumin
½ teaspoon ground nutmeg
½ cup water
½ teaspoon each salt and fresh cracked black pepper

  1. Puree onions, garlic, and ginger in food processor.
  2. In a large pan sauté your onions, garlic, and ginger in oil. Cook until softened, for 10-15 mins, stirring occasionally.
  3. Add collards, salt, pepper, nutmeg and cumin. Cook for 20 mins while stirring, until collards are soft.
  4. Add water as needed. Reduce heat and simmer, stirring occasionally.
  5. For extra spiciness, add one chopped jalapeño.
  6. Serve with injera or rice.

  1. Beejhy is the owner and chef of Tsion Cafe, an Ethiopian cafe in Harlem, New York City.
  2. She is also the founder of The Beta Israel of North America (BINA) Cultural Foundation.

Sweet Potato Challah An Atlanta based congregation, Beth Tikvah, let us know how incredibly delicious this recipe was. Appetizer
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