I developed this Gomen Wat as a way to recreate my favorite dish from a Richmond, VA restaurant called The Nile. Ethiopian and family owned, their vegetarian platters are deeply spiced, gorgeous examples of elevating the food of poverty into the stuff of royalty. As a long time vegetarian and Southerner, these collards -- deeply spiced with aromatic paprika, toasted allspice, cardamom, and cumin -- satisfy my craving for dark leafies. From my blog Will Frolic for Food (blog).

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