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.
What You Will Need
- 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