Highland Kale Is a Versatile Mustard Green from Ethiopia

Reader Contribution by Fred Hempel
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A few years ago our collaborator, Menkir Tamrat, introduced us to a number of Ethiopian peppers and mustards. One of the mustards he brought to us – Highland Kale — turned out to be particularly captivating. Since then, we have increasingly ramped up production of this “blue” mustard, and it has become a mainstay of our winter and spring crops.

An Incredible Mustard: New Uses and a New Name

In Ethiopia, “Highland Kale” is known as Gomenzer, and the seeds are typically used for their cooking oils. Indeed, in many cases another, more collard-like, green called Gomen is preferred by Ethiopian chefs. However, we were initially struck by the smooth, full flavor of Gomenzer, and also its tenderness and lack of bitterness. It is a versatile green that can be eaten fresh, and mixed into salads, or cooked in oil with garlic. We also use it in soups, often adding it last, so that it retains much of its texture.

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