Skip to main content

Ye’abesha Gomen (Ethiopian Collard Greens) #EatTheWorld

It's hard to believe that we're already in 2019...where did the year go?! So, here we are for the first 2019 installment of our #EattheWorld project, being spearheaded by Evelyne of CulturEatz. Here's her challenge.

And this month she has us traveling by tabletop to Ethiopia. She wrote: "We will start off 2019 with a trip back to African roots with a gorgeous and delicious African country! Ethiopia!"

Check out all the wonderful Ethiopian dishes prepared by fellow Eat the World members and share with #eattheworld.

When I thought about what to make, I revisited Yemarina Yewotet Dabo (Ethiopian Honey Bread), our very untraditional Injera, and another very untraditional Vegetable Wat. But I decided to try my hand at a vegetable dish using collard greens.


  • 2 T butter
  • 2 T olive oil
  • ¼ t black cardamom seeds
  • ¼ t ground fenugreek
  • ¼ t nigella seeds

  • 1 organic yellow onion, peeled and diced
  • 3 cloves garlic, peeled and pressed
  • 1" knob fresh ginger, peeled and grated
  • 1½ C water
  • 1½ lbs. collard greens, sliced into 1" wide strips
  • freshly ground salt
  • freshly ground pepper
  • 2 T white vinegar

Melt butter in olive oil in a large pot over medium heat. Add cardamom seeds, ground fenugreek, and nigella seeds. Cook, stirring often, until fragrant, approximately 3 to 4 minutes. Add onions and cook, stirring often, until translucent, approximately 5 to 6 minutes.

Add garlic and ginger and cook until softened and fragrant, approximately 3 to 4 minutes. Add collards, water, and salt and pepper; cover and bring to a boil. Reduce heat and cook, stirring occasionally, until collards are tender, approximately 30 minutes. Stir in vinegar and serve collards hot.


  1. Collards are my favorite greens, those look so delicious.

  2. I never know what to make (in a fun way) with collard greens, this is awesome!

  3. A perfect side dish, love greens and always happy to have a new recipe to try.

  4. I love collards and am always looking for new ways to prepare them! I don't think I've ever used nigella seeds, and now I want to try them. Looking forward to adding this to my menu plan!

  5. Honestly this was the first dish that I thought of when read about the challenge. I love the collard greens - may be it is the vinegar, but this one tastes much better than most other recipes I have tried. YUM !


Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa

Learning About Chablis, A Compelling Label, and Gougères #PureChablis #Winophiles #Sponsored

  This is a sponsored post written by me on behalf of  Chablis Wines   in conjunction with the  May 2021 Chablis  #Winophiles  event.  Complimentary wine was provided for this post  though no other compensation was received.  This page may contain affiliate links. Jill of L'Occasion is hosting the French Winophiles this month and we are turning our eyes towards the wines of Chablis. And Chablis Wines* graciously sponsored the event, sending sample to several members of our group. I will be sharing pairing for all of these soon. But I received my package at the final hour and only had time to explore one bottle so far. If you are reading this early enough, join in the live Twitter chat on Saturday, May 15th at 8am Pacific. Just follow the hashtags #Winophiles and #PureChablis. And be sure to add those to anything you tweet so we can see it. Here's what the #Winophiles crew is sharing about all things Chablis... Pinny at Chinese Food and Wine Pairing gives us All Things #PureCh