Buttery cooked collard greens/Kale are a classic Ethiopian dish. The greens are often served on their own with injera, a sourdough flatbread made from teff flour, or as a side to meat dishes such as doro wat. This version is also infused with ginger and garlic, and uses oil in place of the butter. Though it would not be traditional, this dish can also be made with kale or another hearty green.

Time Keeper


10 Min


35 Min




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10 ounce Collard Greens/Kale chopped 3 or more tablespoons Kibbeh(butter) or cooking oil 1 1/2 teaspoon minced ginger 2 teaspoon minced garlic 1 large white onion chopped 1 teaspoon smoke paprika ½ teaspoon cardamom spice 1 teaspoon coriander/Cumin 1-2 Fresh Chili pepper or ½ teaspoon cayenne pepper or more 1 fresh lemon


Step 1 In a large skillet, add oil, spiced butter, garlic, ginger, chili pepper, cumin, cardamom, paprika, sauté for about 30 seconds or more, be careful not to let the ingredients burn. Step 2 Then add onions, mix with the spices. Sauté for about 3-5 Step 3 Throw in chopped collards/Kale, cayenne pepper, lemon juice, Continue cooking for another 7-10 minutes until flavors have blend and greens are cooked, according to preference. Adjust seasonings –Salt and pepper, turn off the heat. Step 4 Remove from the heat and let it cool.

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Recipe Creator

by @Enebla

Made with to injera