JesseEatzTraditional Ethiopian-style collard greens simmered with aromatics and spiced butter for a silky, savory finish.
Wash the collard greens thoroughly, remove the thick stems, and chop the leaves into very fine ribbons.
In a large pot or deep skillet, heat the niter kibbeh (or oil) over medium heat. Sauté the diced onion until translucent and just beginning to soften.
Add the minced garlic and ginger to the pot. Cook for 1-2 minutes until fragrant, being careful not to brown the garlic.
Add the chopped collard greens to the pot in batches, stirring to coat them with the aromatics. Pour in the water or stock.
Cover the pot with a tight-fitting lid and reduce the heat to low. Let the greens steam and simmer until they are tender and have a silky texture.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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