Ethiopian kale (gomen)

Erucastrum arabicum, Mutarda carinata

leaf

Ethiopian kale leaves, simmered with garlic, ginger and spiced butter (gomen wat), served on injera.

Origin

Ethiopian Highlands

Season (United States)

all year round

Preparation

The tough rib is removed, the leaves chopped and simmered for twenty to thirty minutes, until very tender; they are eaten cooked.

Molecules

Beta-carotene (vitamin A) · Lutein and zeaxanthin · Vegetable nitrates · ChlorophyllIn small amounts, not counted Pungent glucosinolates

Did you know?

It is a natural cross between cabbage and black mustard: its seeds make a mustard.