Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Greens
Base
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Greens · About 20 min
- Simmer 700 g collard greens, stems removed and chopped, 500 ml water covered 20 minutes until tender; drain, reserving some liquid.
Check: Look for this result: tender; drain, reserving some liquid.
Base · About 8 min
- Cook 35 ml neutral oil, 150 g onion, chopped, 20 g ginger, grated, 15 g garlic, chopped, 20 g green chili, sliced, ¾ tsp salt in its oil 8 minutes.
Combine · About 7 min
- Add greens and a little reserved liquid; cook 5–7 minutes until coated.
Check: Look for this result: coated.
Tips
- Remove tough stems before chopping collard leaves.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Use kale with a shorter simmer.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
Make ahead
- Prepare the measured ingredients for Gomen one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
FAQ
What matters most when making Gomen?
Remove tough stems before chopping collard leaves.
What can I substitute in Gomen?
Use kale with a shorter simmer.
Can I prepare Gomen ahead?
Prepare the measured ingredients for Gomen one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
