Ethiopian Tomato and Collard Green Stir Fry

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

A quick and vibrant stir fry of collard greens and tomatoes infused with garlic, ginger, and mild Ethiopian spices, perfect as a nutritious side or light meal. This ethiopian-inspired vegetarian ready in about 30 minutes pairs medium, diced tomatoes, minced garlic cloves, minced ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 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: 10 min Cook: 20 min Serves 4 Ethiopian cuisine 110 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 3 minced garlic cloves and 1 tbsp minced ginger, sautéing for 1 minute until fragrant.
  2. Step 2: Add 1 tsp berbere spice blend and cook for 30 seconds to release aromas.
  3. Step 3: Toss in 3 diced medium tomatoes and cook for 5 minutes until they start breaking down and release juices.
  4. Step 4: Add 1 lb chopped collard greens, 1 tsp salt, 1/2 tsp black pepper, and 1/4 cup water. Stir well and cover the skillet.
  5. Step 5: Cook for 8-10 minutes, stirring occasionally, until the greens are tender but still bright green.
  6. Step 6: Remove lid, increase heat to medium-high, and cook for another 2 minutes to evaporate excess liquid. Serve warm.

Frequently asked questions

How long does Ethiopian Tomato and Collard Green Stir Fry take to make?

Total time is about 30 minutes (10 min prep + 20 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 Tomato and Collard Green Stir Fry?

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 medium, diced tomatoes from drying out.

Can I substitute ingredients in Ethiopian Tomato and Collard Green Stir Fry?

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 Tomato and Collard Green Stir Fry 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 Ethiopian Tomato and Collard Green Stir Fry?

Ethiopian vegetarian 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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