Gomen kitfo (Gurage minced collards with spiced butter)
Gomen kitfo: collard greens boiled, chopped almost to a paste and dressed with niter kibbeh and mitmita
Meskel in the Gurage highlands is the year's great feast, and next to the beef kitfo on the table there is always gomen kitfo, the meat-free 'kitfo' of greens. Collards are boiled until tender, squeezed hard and chopped so finely they become almost a paste, then worked with warm niter kibbeh, mitmita and a little korerima. The result is dark green, silky and rich, with a sharp chilli kick and a deep, slightly bitter leafy flavour. It is eaten with kocho and a heap of fresh ayib, and is also made on its own on non-fasting days. The usual mistake is leaving water in the greens, which makes it soggy and dilutes the butter; wring them out in a clean cloth. Chef's tip: chop with a heavy knife, rocking it again and again, rather than blending; a blender turns it into a purée and loses the fine, almost-minced texture.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 1 ¾ lb collard greensor kale; thick stems removed
- 4 tbsp niter kibbehEthiopian spiced butter, see our recipe; or unsalted butter with a pinch of cardamom
- 1 tsp mitmitaor 0.5 tsp cayenne plus a pinch of cardamom and clove
- ¼ tsp ground korerimaor ground green cardamom
- ¾ tsp salt
- 5 ½ oz ayib (optional)to serve; see our recipe
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Method
0/5 doneStep 1: Wash 1 ¾ lb collard greens well and roughly chop the leaves.
5 minStep 2: Boil in a large pan of salted water for 15–20 minutes until very tender and a leaf tears easily between your fingers.
18 minStep 3: Drain, cool for a few minutes, then squeeze out the water by the handful and finally wring in a clean tea towel until no more drips.
Step 4: On a board, chop the greens with a heavy knife for 5 minutes, gathering and chopping again, until almost minced.
5 minStep 5: Warm 4 tbsp niter kibbeh in a pan over a low heat until just melted. Add the greens, 1 tsp mitmita, ¼ tsp ground korerima and ¾ tsp salt and stir for 2 minutes until glossy and hot. Serve warm with 5 ½ oz ayib.
2 min
Nutrition per serving
- Calories
- 160 kcal
- Protein
- 5 g
- Carbs
- 9 g
- Fat
- 13 g
- Fibre
- 7 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does gomen kitfo (Gurage minced collards with spiced butter) take?
- About 40 minutes in total: 15 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
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