Ethiopian Collard Greens with Beef (Gomen be Siga)
ጎመን በስጋ Gomen be SigaSay it: GO-men beh SEE-gah
Gomen be Siga is a classic Ethiopian one-pot stew of tender collard greens simmered with chunks of beef in a fragrant sauce of onions, garlic, ginger, and berbere spice. It is a staple in homes across Ethiopia, especially during holidays and family gatherings, where it is served as part of a colorful spread of injera-topped dishes. The greens stay bright yet silky, the beef becomes meltingly tender, and the bold, earthy spices deliver a warming heat that is both comforting and invigorating.
Ethiopian Collard Greens with Beef (Gomen be Siga)
ጎመን በስጋ, Gomen be Siga
Pronounced GO-men beh SEE-gah
- Serves
- 4
- Prep
- 25 min
- Cook
- 1 hr 15 min
- Total
- 1 hr 40 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Bring 2 cups (480 ml) of the water to a boil in a large pot. Add the collard greens and cook for 5 minutes until bright green and just wilted. Drain, rinse under cold water, squeeze out excess moisture, and set aside.
In a large heavy-bottomed pot or Dutch oven, melt the niter kibbeh over medium heat. Add the chopped onions and cook, stirring frequently, for 12–15 minutes until they are soft, golden, and reduced.
Add the garlic and ginger; cook 1 minute until fragrant. Stir in the berbere, cardamom, turmeric, salt, and black pepper and cook for 2 minutes, adding a splash of water if the mixture sticks.
Add the beef cubes and stir to coat thoroughly with the spice paste. Cook for 5–7 minutes until the meat is lightly browned on all sides.
Pour in the remaining 1 cup (240 ml) water, bring to a simmer, then reduce heat to low, cover, and cook for 45–50 minutes, stirring occasionally, until the beef is very tender and the sauce has thickened.
Add the blanched collard greens to the pot and stir well to combine. Simmer uncovered for another 10–12 minutes until the greens are silky and have absorbed the flavors; the sauce should cling to the meat and greens.
Taste and adjust salt or berbere. Remove from heat and let rest 5 minutes before serving.
Regional variants
Some families add a chopped tomato or a spoonful of tomato paste with the onions for a slightly sweeter, saucier version. In some regions a handful of chopped potatoes is added with the beef to stretch the dish.
Cook's notes
- Traditional niter kibbeh gives the deepest flavor; if unavailable, clarified butter or ghee works well, or use oil for a dairy-free version.
- Collard greens can be replaced with kale in a pinch, though the texture will be slightly different.
- For extra heat, add a chopped fresh green chili with the greens in the final simmer.
Serve with
Warm injera, a simple cabbage-tomato salad (tikil gomen), and ayib (fresh Ethiopian cheese).
Make ahead and storage
Tastes even better the next day. Refrigerate up to 4 days; reheat gently with a splash of water to loosen the sauce.
