Ethiopian Spiced Collard Greens with Beef (Gomen be Siga)

Ingredients

• 500g (1.1 lb) beef, cubed 500g (1.1 lb) beef, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 teaspoons berbere spice 2 teaspoons berbere spice
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon turmeric 1/2 teaspoon turmeric
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 4 cups (940ml) beef broth 4 cups (940ml) beef broth
• 1 large bunch of collard greens, stems removed and leaves chopped 1 large bunch of collard greens, stems removed and leaves chopped
• Juice of 1 lemon Juice of 1 lemon

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 10g, 3g
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the onions and garlic, and sauté until they become translucent.
2. 2.
   Add the beef cubes to the pot and cook until browned on all sides.
3. 3.
   In a small bowl, combine the berbere spice, paprika, cumin, coriander, turmeric, salt, and black pepper. Mix well.
4. 4.
   Sprinkle the spice mixture over the beef and onions, stirring to coat evenly.
5. 5.
   Pour in the beef broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 1 hour, or until the beef is tender.
6. 6.
   Add the chopped collard greens to the pot and stir well. Cover the pot and cook for an additional 15 minutes, or until the collard greens are wilted.
7. 7.
   Remove the pot from the heat and squeeze the lemon juice over the dish. Stir to combine.
8. 8.
   Serve the Siga Gomen hot with injera or rice.

Treat your ingredients with care...

• Collard greens — Make sure to remove the tough stems before chopping the leaves. Wash the leaves thoroughly to remove any dirt or grit.
• Berbere spice — If you can't find berbere spice, you can make your own by combining chili powder, paprika, cayenne pepper, ginger, coriander, cardamom, fenugreek, cinnamon, and cloves.

Tips & Tricks

• For a spicier version, increase the amount of berbere spice.
• If you prefer a milder flavor, reduce the amount of berbere spice or substitute it with paprika.
• Serve Siga Gomen with a side of injera, a traditional Ethiopian flatbread, for an authentic experience.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
• Feel free to add other vegetables such as carrots or potatoes to the dish for added texture and flavor.

Serving advice

Serve Siga Gomen hot with injera or rice. Garnish with fresh cilantro or parsley for a pop of color and freshness.

Presentation advice

Present Siga Gomen in a large serving bowl, allowing the vibrant colors of the dish to shine through. Serve it alongside a stack of injera or a mound of fluffy rice to create an inviting and visually appealing presentation.