🇪🇹 Ethiopia · Food
Gomen be Qosta
By eatmundo · September 8, 2026
🇪🇹 ETAI-generated imageA vibrant and nutritious Ethiopian greens dish made by sautéing fresh kale with aromatics. It highlights the earthy, healthy nature of Ethiopian vegetable preparations.
Ingredients
check them off as you prepareHow to Make It
- 1
Wash the 500g of kale thoroughly, discard the tough stems, and finely chop the leaves into strips.
- 2
Blanch the kale in boiling water for 3 minutes, drain well, and press out any excess moisture with your hands.
- 3
Heat 3 tablespoons of olive oil in a large skillet over medium heat.
- 4
Add the finely diced red onion and sauté until soft and translucent, about 5 minutes.
- 5
Stir in 3 cloves of minced garlic, 20g of grated ginger, and 1 teaspoon of turmeric, cooking for 1 minute until fragrant.
- 6
Add the kale to the pan and toss well to coat it in the spice and oil mixture.
- 7
Season with 1 teaspoon of salt and cook for an additional 5-7 minutes, stirring occasionally to ensure even flavor distribution.
- 8
Serve warm as a fresh and colorful side dish alongside other Ethiopian stews.
Frequently Asked Questions
What is Gomen be Qosta?+
Gomen be Qosta is a simple, healthy Ethiopian vegetable side dish made from kale sautéed with turmeric, garlic, ginger, and onion. It is a staple in fasting diets and often served as part of a platter.
Can I use collard greens instead of kale?+
Yes, collard greens are a very popular traditional substitute and often preferred for their texture.
Should the kale be very soft?+
The kale should be tender but still retain a slight bite, so avoid overcooking it until it turns mushy.
Can I use niter kibbeh instead of olive oil?+
You certainly can for a richer, more traditional flavor, though olive oil is standard for vegan/fasting versions.
Why do I need to blanch the kale?+
Blanching helps reduce bitterness and ensures the greens cook evenly and maintain a bright color during the final sautéing stage.
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