• Cooking Time:
  • Servings: 4
  • Preparation Time:


My cooking club meets every month and we recently had an Ethiopian Pot Luck.


  • 1 large bunch collard greens, about 1 1/2pounds
  • 1/4 cup niter kebbeh, ghee or olive oil
  • 1 red onion, chopped
  • 2 cloves garlic, minced
  • 1-inch piece fresh ginger, peeled and minced
  • 2 fresh hot peppers, seeded and minced (or to taste)
  • 1 cup broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon cardamom


  • Tear stems from collard greens, and wash greens well. Bring a large pot of water to boiling.
  • Add greens to water and boil briskly for 15 minutes (I only boiled them for 8 mins,worked fine).
  • Drain, squeezing water from greens.
  • When cool enough to handle, slice them thinly.
  • In a large skillet or stir fry pan, melt the niter kebbeh (or oil). Add onion, garlic, ginger and hot peppers and simmer, stirring ccasionally, about 5 minutes.
  • Add collard greens, broth, salt, pepper and cardamom.
  • Bring to a simmer and cook for 15 minutes, or until most of water has evaporated from pan.
  • Serve with injera and buttermilk curds.

Categories: African  Side Dish  Stove 
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