SHARE

Buttery cooked collard greens 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.

Adapted from Ethiopia: Recipes and Traditions from the Horn of Africa (2019) by Yohanis Gebreyesus with Jeff Koehler. Published by Interlink Books.

Featured in: This Epic Meat Feast Is How Ethiopians Celebrate Easter

What You Will Need

Large Skillet

Collard Greens with Onions and Fresh Ginger (Gomen) Collard Greens with Onions and Fresh Ginger (Gomen)
Buttery cooked collard greens are a classic Ethiopian dish. The greens are often served on their own with injera, a sourdough flatbread made from teff flour (see “Injera at Home,” p. 102), or as a side to meat dishes such as doro wat (recipe at right). 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.
Yield: serves 4
Time: 50 minutes

Ingredients

  • 2 Tbsp. olive oil or vegetable oil
  • 2 medium red or yellow onions, chopped (1½ cups)
  • 2 Tbsp. minced fresh ginger
  • 1 Tbsp. minced fresh garlic (3 large cloves)
  • Leaves from 1 lb. collard greens, cut crosswise into 1-inch strips (about 5 cups or 8 oz.)
  • Kosher salt
  • Injera or another flatbread, for serving

Instructions

  1. In a large skillet over medium heat, add the oil and onions; cook, stirring occasionally, until soft and translucent, 10–12 minutes. Stir in the ginger and garlic, and cook just until aromatic, 1–2 minutes. Add the greens one handful at a time, stirring from the bottom upward to incorporate them into the onions. Lower the heat to medium-low and cover the pan. Let the greens cook, stirring occasionally and adding ¼ cup of water as needed to keep the leaves from scorching, until tender, about 25 minutes. Season with salt to taste.
  2. Serve with injera or another flatbread for scooping.

MORE TO READ