Ethiopian Ye’abesha Gomen Braised Collard Greens

By AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

Slow-braised collard greens enriched with garlic, ginger, and a touch of niter kibbeh, delivering deep, earthy flavors. This Ethiopian-inspired vegetarian recipe, ready in about 50 minutes, pairs collard greens, yellow onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 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

• 1 lb, stemmed and chopped collard greens
• 2 tbsp niter kibbeh (Ethiopian spiced clarified butter)
• 1 medium, finely chopped yellow onion
• 3 minced garlic cloves
• 1 tbsp grated fresh ginger
• 1 tsp salt
• 1 cup water
• 1 tbsp lemon juice

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Instructions

1. Step 1: Heat 2 tbsp niter kibbeh in a large skillet over medium heat. Add 1 medium finely chopped yellow onion and sauté for 6 minutes until soft and translucent.
2. Step 2: Stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 2 minutes until fragrant.
3. Step 3: Add 1 lb chopped collard greens to the skillet and toss to coat evenly with the onion mixture.
4. Step 4: Pour in 1 cup water and 1 tsp salt. Cover and reduce heat to low, simmering gently for 25-30 minutes until the greens are tender and infused with flavors.
5. Step 5: Remove lid, increase heat to medium, and cook for 5 more minutes to evaporate excess liquid and concentrate the taste.
6. Step 6: Stir in 1 tbsp fresh lemon juice, adjust seasoning if needed, and serve warm as a side dish.