Ethiopian Collard Greens with Fresh Cheese

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This classic Ethiopian side dish pairs tender, lightly spiced collard greens with fresh, mild homemade-style cheese. It is traditionally served alongside hearty stews and placed on top of injera for a cool, creamy contrast to spicy mains.

Nutrition Facts

Per serving (estimated)

• 185 kcalCalories
• 12 gFat
• 6 gSaturated Fat
• 9 gCarbs
• 5 gFiber
• 2 gSugar
• 11 gProtein
• 340 mgSodium
• 420 mgPotassium
• 230 mgCalcium
• 1.8 mgIron
• 32 mgVitamin C
• 320 mcgVitamin A

Ingredients

For the greens

• 1 large bunch collard greens (about 1 lb), stems removed and leaves chopped
• 1 tablespoon niter kibbeh or unsalted butter
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 small green chili, finely chopped (optional)
• 1/2 teaspoon salt, plus more to taste
• 1/4 cup water

For the fresh cheese

• 1 cup ayib or fresh farmer's cheese
• 1/2 cup whole-milk ricotta
• 1 tablespoon chopped fresh cilantro
• 1/4 teaspoon ground Ethiopian cardamom

For finishing

• 1 tablespoon mild olive oil or melted niter kibbeh
• 1/4 teaspoon berbere spice, for color
• Freshly ground black pepper to taste

Directions

1. Rinse the chopped collard greens thoroughly under cold running water, then drain well and pat dry with a clean towel.
2. Heat the niter kibbeh in a large skillet over medium heat. Add the onion and cook for 3 minutes until translucent, then stir in the garlic, ginger, and green chili if using, cooking 30 seconds until fragrant.
3. Add the collard greens to the skillet along with the salt and 1/4 cup water. Toss well, cover, and cook for 8 to 10 minutes, stirring once, until the greens are wilted but still bright green with a little bite.
4. While the greens cook, combine the ayib, ricotta, cilantro, and cardamom in a small bowl. Stir gently until smooth and set aside.
5. Remove the lid from the skillet and increase the heat slightly. Cook uncovered for 2 more minutes to evaporate excess moisture, then taste and adjust salt.
6. Transfer the greens to a serving bowl and let cool 2 minutes so they are warm but not piping hot.
7. Spoon the cheese mixture over or alongside the greens, drizzle with the olive oil, and dust lightly with berbere and black pepper.
8. Serve immediately on or beside injera, or as a cooling counterpoint to spicy Ethiopian stews.

Cook’s Notes

• Ayib is a mild, crumbly Ethiopian cheese; if unavailable, mix equal parts drained cottage cheese and ricotta for a close match.
• Do not overcook the greens – they should remain vivid green and slightly textured, not mushy.
• A pinch of mitmita spice can replace berbere if you want a sharper, more pungent finish.
• This dish is traditionally served at room temperature or just warm, never hot, so the cheese stays cool and creamy.
• For a vegan version, swap in crumbled silken tofu blended with a teaspoon of lemon juice and a pinch of salt.

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