Introduction: Traditional Ethiopian vegan dish. I've chopped down the measure of oil that is utilized in the dish and added some various flavors to supplement the collards. Gomen Wat is another of my #1 side dishes when we go out for Ethiopian food. Wat or wot generally implies stew or curry in Ethiopia. This is a basic tasty side dish made with collard greens (Gomen). I am sure there are loads of varieties, yet I put together it with respect to flavors that I like. I added a few tomatoes as I like the little scramble of red blended in with the green. Not confident if credible recipes call for tomatoes. The plating is typically done family-style all things considered Ethiopian eateries and the Injera is utilized as a scoop to eat. They ordinarily don't serve the food with flatware. So, to get the most genuine flavors, serve the Injera on a family platter with Doro Wat (Spicy Chicken Stew with Egg), Misr Wat (Red Lentil), Gomen Wat (Collard Greens), and Atkilt Wat (Cabbage and potatoes) with a side of a tart green serving of mixed greens. Information: 88 calories; protein 2.7g 6% DV; sugars 10.1g 3% DV; fat 5g 8% DV; cholesterolmg; sodium 408.3mg 16% DV. Full Nutrition


• 1-pound collard greens - flushed, managed and cleaved • 2 cups of water • One tablespoon olive oil • ¾ cup cleaved onions • Eight cloves garlic, cleaved • One tablespoon olive oil • 1 ½ cups cut green ringer pepper • One tablespoon new lemon juice • One teaspoon salt • ½ teaspoon ground turmeric • ½ teaspoon paprika • ½ teaspoon ground allspice • Two tablespoons minced new ginger root

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Made with to injera