EthiopianBrunch

Recipe Story

origins & traditions

Gomen Kitfo is a nutritious Ethiopian brunch creation that marries the traditional minced raw beef dish kitfo with sautéed collard greens, creating a balanced and flavorful morning meal. The dish features finely chopped beef seasoned with mitmita spice blend and niter kibbeh (Ethiopian spiced clarified butter), paired with tender collard greens cooked with onions, garlic, and ginger. This protein-rich dish offers a unique combination of textures and bold flavors characteristic of Ethiopian cuisine. The addition of yogurt provides a cooling contrast to the warm spices, while the greens add essential nutrients and earthy depth. Perfect for adventurous brunchers seeking an authentic taste of East African culinary traditions, this dish can be enjoyed slightly warmed or at room temperature, making it versatile for various dining preferences.

Instructions

step by step

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Begin by preparing the collard greens: wash thoroughly, remove tough stems, and chop into thin ribbons. Set aside.
In a large skillet, heat 2 tablespoons butter over medium heat. Add finely chopped onions and sauté for 5 minutes until softened and translucent.
Add minced garlic and grated ginger to the onions, cooking for another 2 minutes until fragrant.
Add the chopped collard greens to the skillet in batches, stirring well to coat with the aromatics. Season with salt and black pepper.
Cover and cook the greens for 12-15 minutes, stirring occasionally, until tender but still vibrant green. Remove from heat and keep warm.
While greens are cooking, prepare the kitfo: finely mince the beef steak until it has a ground texture. Place in a mixing bowl.
In a small saucepan, melt the remaining butter with cayenne pepper, cumin, and additional black pepper over low heat for 2 minutes to infuse the spices.
Pour the spiced butter over the minced beef and mix thoroughly with your hands or a fork until well combined.
Season the beef mixture with salt to taste and mix again.
To serve, create a bed of the sautéed collard greens on each plate, top with a portion of the seasoned beef mixture, and add a generous dollop of Greek yogurt on the side.
Garnish with fresh cilantro if desired and serve immediately while the greens are still warm.

Gomen Kitfo

4.5 (26)

A vibrant Ethiopian brunch dish combining spiced collard greens with seasoned minced beef, infused with clarified butter and aromatic spices, served with tangy yogurt for a satisfying morning meal.

medium

45 min

4 servings

Ingredients

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Greens

6 cups Kale, washed and chopped into ribbons

Protein

400 grams Beef Steak, very finely minced

Fat

4 tablespoons Butter, divided

Aromatics

1 pieces Onions, finely chopped
4 cloves Garlic, minced
2 teaspoons Ginger, freshly grated

Spices

1 1/2 teaspoons Cayenne
1 teaspoons Cumin, ground
3/4 teaspoons Black Pepper, freshly ground

Seasoning

1 teaspoons Salt

Dairy

1 cups Greek Yogurt

Garnish

2 tablespoons Cilantro, chopped (optional)

Chef Tips

expert advice

•For a traditional experience, the beef can be served raw (tire) or lightly warmed (leb leb) - simply heat the spiced beef mixture in a skillet for 1-2 minutes if preferred cooked.

•The key to authentic flavor is using high-quality, very fresh beef and ensuring it is minced as finely as possible.

•If you cannot find Ethiopian mitmita spice, the combination of cayenne and cumin provides a good approximation.

•The dish pairs excellently with traditional Ethiopian honey wine (tej) or strong coffee.

•Adjust the cayenne pepper level according to your heat tolerance - Ethiopian cuisine typically embraces bold spice levels.

•The collard greens can be prepared a day ahead and reheated before serving.

•For added richness, consider serving with hard-boiled eggs on the side, another common Ethiopian breakfast element.

Variations & Substitutions

make it your own

•For vegetarians, substitute the beef with crumbled firm tofu seasoned the same way.

Storage & Reheating

keeping it fresh

Storage

Store leftover cooked collard greens and beef mixture separately in airtight containers in the refrigerator for up to 3 days. The yogurt should be stored separately and added fresh when serving. The beef mixture is best consumed within 24 hours for optimal freshness and food safety. Do not freeze the beef mixture as the texture will be compromised upon thawing. The cooked greens can be frozen for up to 2 months in a freezer-safe container.

Reheating

Reheat the collard greens in a skillet over medium-low heat for 3-4 minutes, adding a splash of water if needed to prevent sticking. The beef mixture can be gently warmed in a skillet over low heat for 1-2 minutes, stirring constantly, or served at room temperature. Do not microwave the beef as it can become tough. Alternatively, both components can be enjoyed cold or at room temperature as part of a composed brunch plate. Add fresh yogurt just before serving.