Sautéed Greens (Habesha Gomen)

eritrean-habeshagomen Habesha Gomen are your basic sautéed greens side dish. In Eritrean and Ethiopian cuisine it is often found on the platter on top of the injera as a side to the many wat stews. Habesha Gomen can be made with pretty much any type of green like spinach, kale, chard, collards etc. The niter Kibbeh (spiced clarified butter) is a wonderful addition it turns your ordinary greens into extraordinary greens. A delicious greens recipe that is served as a side dish with spicy wat's from Ethiopia and Eritrea.

1½ Tbsp. Ethiopian Clarified Butter with Spices (Niter Kibbeh) or oil
4 cloves garlic, minced
½ onion, diced
2 hot chilies, minced
1 bunch greens, such as; kale, chard, collards or spinach, spine removed and chopped
1½ Tbsp. soy sauce
black pepper, freshly ground

In a frying pan, melt the nitter kibbeh or heat oil over medium heat. Add onion and garlic and sauté for a minute or two stirring frequently.

Add in the greens and sauté for another couple minutes. Add in the soy sauce, black pepper and a couple of Tbsp. of water.

Reduce heat and stir occasionally until greens reach desired tenderness, about 5 minutes.

Serve hot on Eritrean Injera.

Makes 4 servings.