(Ayib Be Gomen)
To learn more about cottage cheese, see Cottage Industry.

Cottage Cheese with Collard Greens Cottage Cheese with Collard Greens
An Ethiopian favorite, these flavorful greens have an interesting addition-cottage cheese.
Yield: serves 4


  • 1 12 lb. collard greens, stemmed and roughly chopped
  • 1 lb. cottage cheese
  • 1 (1″) piece peeled and sliced fresh ginger
  • 3 cloves garlic
  • 2 Tbsp. nit’r qibe (Ethiopian Spiced Butter) or unsalted butter
  • 1 small yellow onion, chopped
  • Kosher salt and freshly ground black pepper to taste


  1. Bring a large pot of salted water to a boil and add greens. Cook until tender, about 25 minutes. Drain in a colander; press with bottom of a ladle or measuring cup to extract liquid. Finely chop greens; set aside.
  2. Put cottage cheese into a strainer over a bowl; let drain.
  3. Combine ginger and garlic in a mini food processor with 3 tbsp. water; purée. Set paste aside.
  4. Heat Ethiopian spiced butter or unsalted butter in a large skillet over medium heat. Add onions and cook until translucent, 6–8 minutes. Add ginger–garlic paste; cook, stirring, until fragrant, 3–4 minutes.
  5. Add greens and season with salt and pepper to taste. Cook, stirring, until hot. Transfer to a bowl; stir in cottage cheese.