Collard Greens and Tomato Stew with Fresh Ginger

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

Vibrant collard greens simmered with tomatoes, ginger, and berbere spice for a deeply flavorful vegetable stew. This Ethiopian-inspired soup recipe, ready in about 50 minutes, pairs collard greens, diced tomatoes, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Ingredients

• 4 cups (140g) collard greens
• 2 cups (400g) diced tomatoes
• 1 medium (150g) onion
• 3 cloves garlic
• 1 tbsp fresh ginger
• 2 tsp berbere spice blend
• 2 tbsp vegetable oil
• 2 cups (480ml) water
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 medium chopped onion (150g) and cook for 5 minutes until softened.
2. Step 2: Stir in 3 minced garlic cloves, 1 tbsp grated ginger, and 2 tsp berbere spice blend, cooking for 1 minute until fragrant.
3. Step 3: Add 4 cups chopped collard greens (140g) and 2 cups diced tomatoes (400g), then pour in 2 cups water (480ml). Bring to a simmer, cover, and cook for 25 minutes until greens are tender.
4. Step 4: Season with 1 tsp salt and 1/2 tsp black pepper. Simmer uncovered for 5 minutes to reduce liquid slightly. Serve hot.