Ethiopian-Inspired Spiced Vegetable Stew with Collard Greens

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

A warming vegetable stew featuring collard greens and root vegetables simmered with fragrant Ethiopian spices. This Ethiopian-inspired vegetarian recipe, ready in about 55 minutes, pairs collard greens, carrots, potato 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.

Ingredients

• 4 cups chopped, stems removed collard greens
• 2 medium diced carrots
• 1 large peeled and cubed potato
• 1 medium chopped yellow onion
• 3 minced garlic cloves
• 1 tbsp grated ginger
• 1 tbsp berbere spice mix
• 1.5 tbsp tomato paste
• 3 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium chopped yellow onion and sauté for 5 minutes until softened.
2. Step 2: Add 3 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
3. Step 3: Stir in 1 tbsp berbere spice mix and 1.5 tbsp tomato paste, cooking for 2 minutes to release aromas.
4. Step 4: Add 2 diced carrots, 1 large cubed potato, and 4 cups chopped collard greens to the pot. Pour in 3 cups vegetable broth and bring to a boil.
5. Step 5: Reduce heat to low, cover, and simmer for 25-30 minutes until vegetables are tender and stew thickens.
6. Step 6: Season with 1 tsp salt, 1/4 tsp black pepper, and 1 tbsp lemon juice. Stir well and cook for an additional 5 minutes.
7. Step 7: Serve hot with injera or crusty bread for a comforting vegetable stew.