This week at the Co-op: Gomen
Members shopping at the co-op last night might have noticed a beautiful bin of leafy greens labeled: Gomen, Brassica. For those not familar with gomen, the name generally refers to many kinds of dark, edible, leafy greens— collards, kale, slick mustards, and turnip greens— to name a few. Brassica is the latin name that identifies these particular soft, bright green leaves as Ethiopian Mustard, Abbyssinian Mustard, or yabesha gomen in Amharic.
Occasionally difficult to find stateside, these greens have the same delicate spice of typical mustard greens, but more of the smooth-leafed consistency of collards. The best of both worlds! We recommend trying them in this simple, traditional Ethiopian preparation- one that involves a stellar compound butter known as niter kebbeh.
Stewed Gomen with Niter Kebbeh
1½ pounds gomen
¼ cup niter kebbeh, ghee or olive oil
1 red onion, chopped
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, peeled and minced
- 2 fresh hot peppers, seeded and minced (or to taste)
- 1 cup broth
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon cardamom
Tear stems from gomen, and wash greens well. Bring a large pot of water to boiling. Add greens to water and boil briskly for 15 minutes. Drain, squeezing water from greens. When cool enough to handle, slice them thinly.
In a large skillet or stir fry pan, melt the niter kebbeh (you can also use oil). Add onion, garlic, ginger and hot peppers and simmer, stirring occasionally, about 5 minutes.
Add greens, broth, salt, pepper and cardamom. Bring to a simmer and cook for 15 minutes, or until most of water has evaporated from pan. Serves 4 as a side.