Ethiopian Gomen be Siga: Collard Greens and Beef with Farmers-Market Peppers

Melt the niter kibbeh in a heavy Dutch oven over medium heat. Add the onions and cook slowly for 12 to 15 minutes, stirring often, until deeply soft and golden — this long, patient start is the backbone of the sauce.

Serves 6

Ingredients

• 1 1/2 lb beef chuck, cut into 3/4-inch cubes
• 2 large bunches collard greens (about 2 lb), stemmed and chopped
• 3 tbsp niter kibbeh (spiced clarified butter) or unsalted butter
• 2 large red onions, finely diced
• 4 garlic cloves, minced
• 2-inch piece fresh ginger, grated
• 2 green jalapenos or Anaheim peppers, sliced
• 1 red bell pepper, diced
• 1 tsp ground cardamom
• 1/2 tsp ground turmeric
• 1/2 tsp freshly ground black pepper
• 2 cups water or beef stock
• Salt to taste
• Injera or steamed rice, for serving

Instructions

1. Melt the niter kibbeh in a heavy Dutch oven over medium heat. Add the onions and cook slowly for 12 to 15 minutes, stirring often, until deeply soft and golden — this long, patient start is the backbone of the sauce.
2. Add the garlic and ginger and cook 2 minutes until fragrant.
3. Raise the heat to medium-high, add the beef, and brown it on all sides, about 8 minutes. Do not crowd the pot; work in two batches if needed.
4. Stir in the cardamom, turmeric and black pepper and cook 1 minute to bloom the spices in the fat.
5. Pour in the water, scrape the bottom of the pot clean, and bring to a simmer. Cover and cook over low heat for 1 hour, until the beef is tender enough to give under a spoon.
6. Meanwhile, blanch the chopped collards in salted boiling water for 5 minutes, then drain well and press out the excess liquid.
7. Add the collards, jalapenos and bell pepper to the pot. Simmer uncovered for 25 to 30 minutes, until the greens are silky and the liquid has reduced to a glossy sauce that clings to the meat.
8. Season with salt to taste and let the pot rest off the heat for 10 minutes before serving.
9. Serve over injera, tearing off pieces to scoop up the greens, or with rice.
10. Gomen be siga is the dish that shows why Ethiopian cooking treats greens as a main event rather than a side. Unlike the fiery berbere stews, this one is an alicha — a mild preparation built on cardamom, turmeric and slow-cooked onion — so the sweetness of late-summer peppers and the mineral edge of the collards stay in the foreground.

Nutrition (estimated, per serving)

• Calories: 425 kcal
• Protein: 32g
• Fat: 24g
• Carbohydrates: 19g
• Fiber: 7g
• Sugar: 6g
• Sodium: 520mg