Gomen Wat (Collard Greens)

Prep: 15 minutes Cook: 20 minutes


By Kevin Dunn


  • 2 pounds collard greens
  • 1 large Spanish onion, minced
  • 2 tbsp Niter Kibbeh
  • 1/2 cup water, as needed
  • salt and pepper to taste


Triple wash the greens well in a sink full of water, to remove sand. Drain the water 3 times.

Remove about 2 inches off from the bottom of the stem.

Chop the stems well and reserve.

Cut the leaves in a very large chiffonade and reserve.

In a heavy bottomed pot heat the niter kibbeh (recipe here at McDougall Mobile Cookbook). Add the onions and the chopped collard stems. Sweat until the onion is translucent and the chopped stems have softened.

Add the collard leaves and stir well. Cook until tender adding a small amount of water if necessary. (To help the greens steam)

Cook the collards until tender and season to taste with salt and pepper.