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Ethiopian Gomen with cavolo nero kale

Ethiopian Gomen With Cavolo Nero Kale

Abi Olayiwola
Delicious Ethiopian Gomen with cavolo nero is a fragrant and highly spiced dish which is great on injera, scooped up with other flat breads or as a side dish.
4.75 from 8 votes
Prep Time 10 mins
Cook Time 50 mins
Course Appetizer, Main Course, Side Dish
Cuisine African, Eriterian, Ethiopian
Servings 4
Calories 120 kcal


  • ¼ teaspoon Fenugreek
  • 1 teaspoon Paprika
  • 1 teaspoon Chilli flakes
  • ½ teaspoon Cardamom
  • 2 tablespoons Vegetable Oil
  • 1 large Onion chopped
  • 3 cloves Garlic chopped
  • 1 teaspoon Grated ginger
  • 300g Cavolo nero Kale
  • Salt a dash


  • Wash the cavolo nero leaves and strip off the leaves from the thick stalks at the bottom. Chop the leaves and keep aside. Discard the stalks.
  • Heat the oil in a pan under low heat. Add the fenugreek, paprika, cardamom and chilli flakes. Stir for around 30 secs.
  • Add the onions, garlic and ginger. Increase the heat to medium and continue to stir for 3-5 mins.
  • Add the chopped cavolo nero with a dash of salt.
  • Add a cup of water, stir the content of the pan. Cover with a lid and allow to simmer.
  • Check the pan regularly. The liquid will evaporate as you cook, add a small quantity of water if required to prevent burning.
  • Cook for around 40 mins until the leaves are wilted properly.
  • Remove from heat and serve.
  • Add a small quantity of water, reduce the allow to cook
  • 10 mins prep – 50 mins cook


Serving: 4gCalories: 120kcalCarbohydrates: 12gProtein: 4gFat: 8gSaturated Fat: 6gSodium: 49mgPotassium: 453mgFiber: 1gSugar: 2gVitamin A: 7887IUVitamin C: 93mgCalcium: 125mgIron: 1mg
Keyword African food, Ethiopian food, Gomen, Ya'besha gomen
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