Mild Ethiopian Collard Greens Stew

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A gentle, comforting Ethiopian greens dish with collard greens gently stewed with onions, garlic, ginger, and a whisper of warm spices like turmeric and cardamom. Unlike its spicier cousin Gomen Wat, this version skips the berbere and lets the greens shine with a soft, savory flavor. Served alongside tangy injera, it is a staple on the Ethiopian table, especially during fasting periods.

Nutrition Facts

Per serving (estimated)

• 155 kcalCalories
• 8 gFat
• 1 gSaturated Fat
• 16 gCarbs
• 6 gFiber
• 3 gSugar
• 6 gProtein
• 610 mgSodium
• 440 mgPotassium
• 215 mgCalcium
• 2.5 mgIron
• 45 mgVitamin C
• 680 mcgVitamin A

Ingredients

For the greens

• 1 large bunch collard greens (about 1 lb), stems removed and leaves chopped into 2-inch pieces
• 1 large yellow onion, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons olive oil
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• 1 teaspoon salt, plus more to taste
• 1/4 cup water

For serving

• 4 pieces injera (or use flatbread)
• 1 lemon, cut into wedges
• 1 small red onion, thinly sliced for garnish

Directions

1. Rinse the chopped collard greens thoroughly under cold running water, then spin or pat dry; set aside while you prepare the aromatics.
2. Heat the olive oil in a large heavy pot or Dutch oven over medium heat. Add the chopped onion and cook for 6 to 7 minutes, stirring occasionally, until soft and translucent.
3. Stir in the garlic, ginger, turmeric, cardamom, and cloves, and cook for about 1 minute until fragrant and the spices coat the onions evenly.
4. Add the collard greens in batches, stirring until they wilt down before adding more. Pour in the 1/4 cup of water and season with the salt.
5. Cover the pot, reduce the heat to low, and simmer for 12 to 15 minutes, stirring once or twice, until the greens are deeply tender and silky.
6. Uncover and continue to cook for 3 to 4 minutes to allow any remaining liquid to evaporate; the finished greens should be moist but not soupy.
7. Taste and adjust the salt. For a bright finish, squeeze a lemon wedge over the pot just before serving.
8. Pile the warm greens onto a piece of injera, garnish with the sliced red onion and extra lemon wedges, and serve hot alongside additional injera.

Cook’s Notes

• Niter kibbeh (spiced clarified butter) is the traditional Ethiopian fat for this dish; substitute olive oil for a vegan option as written here.
• Do not skip wilting the greens in batches. A crowded pot will steam them instead of giving you that silky, slightly caramelized finish.
• A pinch of fenugreek powder adds depth without adding heat and is a common Ethiopian addition to Gomen Alicha.
• If collards are too bitter for your taste, swap half of them for lacinato kale for a sweeter, more tender result.
• The dish tastes even better the next day once the spices have had time to meld with the greens.

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