Gomen Wat

We are still awaiting our beloved Ethiopian restaurant to reopen.  It closed a little over a year ago due to landlord issues.  They have relocated and hope to open soon but first they must filter through allthe red tape.  Dang, I miss their injera!

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 Greens

Recipe 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