Ethiopian Vegan Collard Greens

Ethiopian style collard greens in a bowl with a glimpse of spicy lentils to the side

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5 from 11 votes

Looking for a flavorful, quick ‘n easy, and vegan option for cooking collard greens? Look no further.

Course: side dish

Cuisine: Ethiopian

Keyword: corn-free, gluten-free, grain-free, nut-fee, plant based, vegan

Servings: servings

Calories: 75kcal

Author: Judy DeLorenzo

Equipment

large covered skillet

Ingredients

4 Tablespoons niter kibbeh, Ethiopian spiced butter
1-1/2 pounds collard greens, about two bunches
2 yellow onions (cut the onions in half, lay the flat sides down, and cut into 1/4-inch slices)
1 Tablespoon minced ginger root
6 garlic cloves, diced
1 teaspoon Himalayan sea salt
1-1/2 teaspoon ground coriander
2 teaspoons ground cumin
1/2 cup low-sodium vegetable broth
1 to 2 Tablespoons freshly squeezed lemon juice, optional

Instructions

To prepare the collard greens

Wash and briefly drain.
Cut away the large center rib as shown in the photo.
Stack several of the halved leaves; make vertical and horizontal cuts so the collard greens are cut into squares; repeat.

Main instructions

Heat the spiced butter in a large skillet over medium-high heat with a bit of onion. When it begins to gently sizzle, add the remaining onion and cook for about 5 minutes, stirring often.
Add the ginger root, garlic, salt, coriander, and cumin. Cook for about 30 seconds while stirring.
Add the collard greens. Sauté while tossing and stirring for about 5 minutes.
Pour the vegetable broth over the greens and stir. Cover and steam for 5 to 15 minutes depending on how cooked you enjoy your greens.
Spritz with lemon juice before serving if desired.

Notes

Collard greens are the traditional choice for this recipe; however, it can also be made with kale.

If you prefer, you can use the collard green ribs instead of tossing them into the compost pile. Remove the ribs as described above, then cut them into 1/4-inch pieces.

Nutrition