Gomen Wat

Traditional Ethiopian vegetarian dish. I’ve cut down the amount of oil that is used in the dish and added some different spices to complement the collards.

Step: 1

Place chopped

Step: 2

in a pot with 2 cups of water. Bring to a boil, then reduce heat to low. Cover, and simmer until collards are tender, about 20 minutes. Drain, but reserve the cooking water. Set aside.

Step: 3

Heat 1 tablespoon olive oil in a pot over medium heat. Stir in onions and cook until just beginning to brown, about 10 minutes. Stir in garlic and cook for 1 minute. Add the cooked collards, 1 tablespoon olive oil, and the reserved cooking water. Simmer, uncovered, over medium-high heat until liquid is nearly evaporated, 10 to 15 minutes.

Step: 4

Add the green pepper slices, lemon juice, salt, turmeric, paprika, allspice, and ginger root. Cook until peppers are soft, about 5 minutes.

Per Serving: 88 calories; protein 2.7g; carbohydrates 10.1g; fat 5g; sodium 408.3mg.

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