Eritrean Sautéed Collard Greens

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A beloved everyday side from Eritrean kitchens, this simple sauté of collard greens with onion, garlic, ginger, and chili is gently spiced and simmered until silky. It is traditionally served alongside stews and lentils on a piece of soft injera, but it works equally well as a quick weeknight vegetable.

Nutrition Facts

Per serving (estimated)

• 115 kcalCalories
• 7 gFat
• 1.5 gSaturated Fat
• 9 gCarbs
• 5 gFiber
• 2 gSugar
• 4 gProtein
• 320 mgSodium
• 290 mgPotassium
• 185 mgCalcium
• 1.6 mgIron
• 38 mgVitamin C
• 760 mcgVitamin A

Ingredients

For the greens

• 1 large bunch collard greens (about 1 lb / 450 g)
• 3 tablespoons niter kibbeh or olive oil
• 1 medium yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 teaspoon freshly grated ginger
• 1–2 green jalapeños, thinly sliced
• 1/2 teaspoon kosher salt
• 1/4 cup water or low-sodium vegetable broth

Finishing

• 1/4 teaspoon freshly ground black pepper
• Pinch of berbere (optional)
• Squeeze of lemon juice (optional)

Directions

1. Rinse the collard greens under cold running water, then strip the leafy parts from the tough center stems; discard the stems or save them for stock.
2. Stack the leaves and slice them into thin 1/2-inch ribbons; pat dry with a clean towel.
3. Heat the niter kibbeh or oil in a large deep skillet over medium heat. Add the onion and cook, stirring often, until soft and translucent, about 5 minutes.
4. Stir in the garlic, ginger, and jalapeño and cook for about 1 minute, just until fragrant.
5. Add the collard greens a handful at a time, tossing with tongs so they wilt down evenly; this takes about 3–4 minutes.
6. Pour in the water or broth, season with salt, cover, and reduce the heat to medium-low. Simmer for 10–12 minutes, until the greens are silky and tender.
7. Uncover, raise the heat to medium, and cook 2–3 minutes more to evaporate any standing liquid; the greens should look glossy, not soupy.
8. Season with black pepper, a pinch of berbere if using, and a small squeeze of lemon. Serve warm with injera or as a side to lentil or beef stews.

Cook’s Notes

• Use young, tender collard leaves for the best texture; older leaves may need an extra 5 minutes of simmering.
• Swap in kale or mustard greens if collards are unavailable; adjust simmer time down for kale and up for mustard greens.
• A small spoon of niter kibbeh (clarified, spiced butter) gives the most authentic flavor; olive oil is a fine neutral substitute.
• For a milder dish, seed the jalapeños before slicing; leave the seeds in if you want more heat.
• Leftovers keep well in the refrigerator for up to 3 days and taste even better the next day, once the spices have melded.

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