Ye'abesha Gomen | Ethiopian Collard Greens

Introduction

Braised collard greens (or kale) scented with niter kibbeh, ginger, garlic, and warm spices. Quick and aromatic: Prep 10 minutes; Cook 20 minutes; Total 30 minutes. Course: Side; Cuisine: African; Serves: 4; Calories: 111kcal; Author: Immaculate Bites.

Ingredients

• 10 ounce collard greens/kale, chopped
• 3 or more tablespoons niter Ethiopian spiced butter or cooking oil
• 1 1/2 teaspoon minced ginger
• 2 teaspoon minced garlic
• 1 large white onion, chopped
• 1 teaspoon smoked paprika
• 1/2 teaspoon cardamom spice
• 1 teaspoon coriander/cumin
• 1-2 fresh chili pepper, or 1/2 teaspoon cayenne pepper or more
• 1 fresh lemon

Directions

1. In a large skillet over medium heat, warm the niter kibbeh or oil. Add ginger, garlic, chili pepper, cumin/coriander, cardamom, and paprika. Sauté about 30 seconds, stirring constantly so the aromatics bloom without burning.
2. Add chopped onion and stir to coat in the spices. Cook 3-5 minutes until the onion softens and turns fragrant.
3. Add chopped collards, cayenne (if using), and a squeeze of lemon juice. Toss to coat, then cook 7-10 minutes until the greens are tender to your liking and flavors meld. Season with salt and pepper to taste, then turn off the heat.

Tips

• Keep heat moderate so the spiced butter and aromatics stay golden, not bitter; add a splash of oil if the pan looks dry.
• Salt after the greens wilt so seasoning distributes evenly; finish with extra lemon if the flavor needs brightness.
• Adjust heat with fresh chili or cayenne to taste; remove seeds for a milder dish.

Optional Additions

• Serve alongside injera, rice, or roasted meats to soak up the spiced butter.
• Finish with a pat of niter kibbeh or a drizzle of olive oil for added richness at the table.