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.
Prep Time 10 minutes mins
Cook Time 50 minutes 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: 4 g Calories: 120 kcal Carbohydrates: 12 g Protein: 4 g Fat: 8 g Saturated Fat: 6 g Sodium: 49 mg Potassium: 453 mg Fiber: 1 g Sugar: 2 g Vitamin A: 7887 IU Vitamin C: 93 mg Calcium: 125 mg Iron: 1 mg
Keyword African food, Ethiopian food, Gomen, Ya'besha gomen