Recipe Kit: Ethiopian Collards
Over Grits


A southern take on Gomen Wat (an Ethiopian Collard dish), served over creamy stone ground grits. The collards are spiced beautifully with ginger, garlic, and onion, then slow cooked to develop a rich and tasty flavor. Then they are topped with red bell peppers. The collards are delicious on their own, but with the grits make a full meal.

Prep time: 15 mins
Cook time: 30 mins
Serves 4 as an entree

Kit Includes:
Recipe Card & Instructions
Collard Greens, local (1 lb.)
Red Bell Pepper (1 ct.)
Yellow Onion (1 ct.)
Jalapeno (1 ct.)
Fresh ginger root (0.15 oz.)
Grits, stone ground (1 cup)

You Provide:
Butter or Olive Oil (3 Tbsp)
Chili Powder (1/2 tsp)
Cayenne Pepper (1/8 tsp)
Garlic (3 large cloves)
Chicken or Vegetable Stock (1 cup)
Sea Salt or Kosher Salt (1 1/2 tsp)
Milk, whole (2 cups)



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