Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Ethiopian collard greens slowly cooked with onion, garlic, ginger and green chilli in butter warmed with cardamom and turmeric.
Side dish. Good with doro wat (Ethiopian chicken stew), grilled lamb or spiced beef. Find a main
Equipment: Large lidded saucepan or sauté pan
Measures and names
Ingredients
- 500 g collard greens or spring greens (collard greens), stalks removed, finely chopped
- 25 g butter
- 1/4 tsp ground cardamom
- 1 onion, finely chopped
- 3 garlic cloves, crushed
- 2 cm piece fresh ginger, grated
- 1/2 tsp ground turmeric
- 2 green chillies, deseeded and sliced into strips
- 150 ml water
- Salt and black pepper
Method
- Wash the greens and bring a large pan of water to the boil. Blanch the greens for 2 minutes, then drain well.
- Melt the butter in a large lidded saucepan over a medium-low heat, stir in the cardamom for 30 seconds, then add the onion and cook for 8 minutes until soft and golden.
- Add the garlic, ginger and turmeric and cook for 1 minute, then add the greens, green chillies, water and a good pinch of salt.
- Cover and cook gently for 12-15 minutes, stirring occasionally, until the greens are very tender and most of the liquid has gone.
- Taste, adjust the seasoning with salt and pepper and serve.
Swaps and tips
Collard greens are traditional, but spring greens or kale work well. Ethiopian cooks use niter kibbeh (spiced clarified butter); warming the butter with cardamom gives a similar flavour. Use olive oil to make it vegan.
Easy variations
- Add a pinch of ground fenugreek with the cardamom
- Stir in a little berbere spice mix for heat
- Add a squeeze of lemon at the end
- Add a sliced green pepper with the chillies
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 3 g | 5 g | 5 g | 6 g | 95 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
