In the mean time, I must fend for myself trying to make something like the fabulous food they serve.
This recipe for Gomen wat was pretty good. Its probably a lot less calories than the restaurant we go to. I suspect they use a but more butter. I did everything the same except that I added the seasoned butter, niter kibbeh and at the end I added 1/3 of a cup of heavy cream.
GOMEN WAT Ethiopian Collard GreensRecipe adapted from this recipe.
1 pound(s) collard greens (rinsed, trimmed, chopped)
2 cup(s) water
2 tablespoon(s) olive oil
3/4 cup(s) chopped onion
8 garlic cloves, chopped
1 tablespoon(s) lemon juice
1 teaspoon(s) salt
1 teaspoon(s) ground tumeric
1 teaspoon(s) paprika
1 teaspoon(s) allspice, ground
2 tablespoon(s) ginger root, minced
Place chopped collard greens in a pot with 2 cups of water. Bring to a boil, then reduce heat to low. Cover, and simmer until collards are tender, about 20 minutes. Drain, but reserve the cooking water. Set aside.
Heat 1 tablespoon olive oil in a pot over medium heat. Stir in onions and cook until just beginning to brown, about 10 minutes. Stir in garlic and cook for 1 minute.
Add the cooked collards, 1 tablespoon olive oil, and the reserved cooking water. Simmer, uncovered, over medium-high heat until liquid is nearly evaporated, 10 to 15 minutes.
Add the lemon juice, salt, turmeric, paprika, allspice, and ginger root.Cook until everything is heated through. Add n