Steamed kale, carrots, and ginger. Gomen is savory and mouth-watering, and serves as a vitamin-laden meal by itself. The main source of leafy greens in the Ethiopian spread.

Ethiopian food is served as multiple dishes in one large platter. These recipes are for a full shared platter for four people. The dishes are served on top of one large piece of injera rolled out and laid flat on the platter. The dishes are spooned on top of the injera in a clockwise fashion, making sure there are small portions of each dish on each side so they are easily attainable by all guests. Finally, additional injera is rolled up, split into thirds, and served on a separate plate. This serves as a utensil for the guests.

Ingredients

• 1 lb. kale, rinsed, trimmed, and chopped
• 2 tsp cooking oil
• 1 medium yellow onion, chopped
• 6 cloves garlic, chopped
• 3 medium carrots, chopped

Method

Step 1

In a medium pan, sauté onion, garlic, salt, and chopped carrots over a low heat until soft.

Step 2

Add the kale and continue to cook until the kale is soft and wilted.

Recipe courtesy of Bunna Cafe.