Berbere-Spiced Vegetable Stew with Collard Greens

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty Ethiopian-inspired vegetable stew simmered with berbere, tomatoes, and tender collard greens for a warming, flavorful meal. This Ethiopian-inspired vegan recipe, ready in about 55 minutes, pairs collard greens, chopped, carrots, diced, potatoes, peeled and cubed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 4 Ethiopian cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large pot over medium heat until shimmering.
  2. Step 2: Add 1 large chopped onion and sauté for 5 minutes until softened and translucent.
  3. Step 3: Stir in 3 minced garlic cloves and 2 tbsp berbere spice blend, cooking for 2 minutes until fragrant.
  4. Step 4: Add 2 diced medium carrots and 2 peeled, cubed medium potatoes, stirring to coat with spices.
  5. Step 5: Pour in 14 oz canned diced tomatoes with their juice and 3 cups vegetable broth. Bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes until vegetables begin to soften.
  6. Step 6: Add 4 cups chopped collard greens, 1 tsp salt, and 1/2 tsp black pepper. Continue simmering for an additional 10-15 minutes until greens are tender and stew thickens.
  7. Step 7: Adjust seasoning if needed and serve hot with injera or crusty bread.

Frequently asked questions

How long does Berbere-Spiced Vegetable Stew with Collard Greens take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Berbere-Spiced Vegetable Stew with Collard Greens?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep collard greens, chopped from drying out.

Can I substitute ingredients in Berbere-Spiced Vegetable Stew with Collard Greens?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Berbere-Spiced Vegetable Stew with Collard Greens for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Berbere-Spiced Vegetable Stew with Collard Greens?

Ethiopian vegan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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