Ethiopian · easy
Gomen
Ethiopian braised collard greens with garlic, ginger, and a touch of cardamom. A simple, nourishing side that shines as a main.
- 30 min
- Total
- 4
- Serves
- $5.50
- Est. cost
- 120
- Cal/serving
Dietary, as tagged
- Gluten-free
- Dairy-free
- Vegan
- Meatless
Parent noteChop greens very finely for younger kids. Mix into rice to make it more appealing.
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Collard Greens1 bunch
- Yellow Onion1 medium
- Garlic3 cloves
- Fresh Ginger1 inch
- Ground Cardamom1/4 tsp
- Olive Oil2 tbsp
- Lemon1/2
Method
- 01
Strip collard green leaves from stems and chop into thin ribbons.
- 02
Heat oil in a large pot. Sautee onion until soft, about 4 minutes.
- 03
Add garlic, ginger, and cardamom. Stir for 30 seconds.
- 04
Add collard greens and a splash of water. Cover and cook for 15 minutes until tender, stirring occasionally.
- 05
Season with salt and lemon juice. Serve as a side or over rice.
- 120
- Calories
- 4g
- Protein
- 12g
- Carbs
- 7g
- Fat
Put this on Tuesday and forget it.
Add it to a week in the app and its ingredients merge into one aisle-sorted grocery list with the rest of your plan.
