Ethiopian-Inspired Spiced Vegetable Stew with Collard Greens

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

A warming vegetable stew featuring collard greens and root vegetables simmered with fragrant Ethiopian spices. This ethiopian-inspired vegetarian 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.

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 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.

Frequently asked questions

How long does Ethiopian-Inspired 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 Ethiopian-Inspired 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 from drying out.

Can I substitute ingredients in Ethiopian-Inspired 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 Ethiopian-Inspired 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.

Is Ethiopian-Inspired Spiced Vegetable Stew with Collard Greens vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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