Gomen
Gomen is a traditional Ethiopian dish made from finely chopped collard greens or kale, sautéed with onions, garlic, and often ginger, and seasoned with spices like berbere or turmeric. It is typically served as a side dish alongside injera (a spongy flatbread) and other stews like wot. The dish is a staple in Ethiopian and Eritrean cuisine, known for its vibrant green color and earthy flavor.
🍽️ Nutrition at a glance
Gomen is low in calories and fat, making it a nutrient-dense vegetable dish rich in vitamins A, C, and K, as well as minerals like calcium and iron. A typical serving provides a good source of dietary fiber, supporting digestive health.
Nutrition breakdown
| Calories | 85 kcal |
| Protein | 4 g |
| Carbs | 10 g |
| Fat | 4 g |
| Fiber | 6 g |
| Sugar | 2 g |
| Sodium | 250 mg |
| Vitamin K | 450 mcg |
| Vitamin A | 600 mcg |
| Vitamin C | 35 mg |
| Calcium | 180 mg |
| Iron | 2.5 mg |
| Potassium | 300 mg |
| Magnesium | 25 mg |
| Folate | 60 mcg |
Per 1 cup (180 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Gomen is often served during Ethiopian Orthodox fasting periods as part of a vegan meal, highlighting its role in religious and communal dining. Nutritionally, it's a powerhouse of antioxidants and anti-inflammatory compounds from the leafy greens and spices.
