Ginger-Garlic Collard Greens with Lemon

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

Tender collard greens cooked with a bright lemon-ginger infusion and aromatic garlic for a vibrant, healthy side dish. This ethiopian-inspired vegetarian ready in about 35 minutes pairs collard greens, vegetable oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 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: 25 min Serves 4 Ethiopian cuisine 120 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1.5 pounds collard greens under cold water, remove stems, and chop into 1-inch pieces. Heat 2 tablespoons vegetable oil in a large pot over medium heat.
  2. Step 2: Add 1 large diced onion and cook for 5 minutes until softened. Add 4 cloves minced garlic and 1 tablespoon grated ginger, and cook for 2 minutes until fragrant.
  3. Step 3: Add chopped collard greens to the pot and stir to combine. Add 1/4 cup lemon juice, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cover and cook for 15 minutes, stirring occasionally, until greens are tender.
  4. Step 4: Uncover and cook for 5 more minutes to evaporate excess liquid. Taste and adjust seasoning if needed.
  5. Step 5: Serve hot, garnished with 2 tablespoons chopped parsley.

Frequently asked questions

How long does Ginger-Garlic Collard Greens with Lemon take to make?

Total time is about 35 minutes (10 min prep + 25 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 Ginger-Garlic Collard Greens with Lemon?

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 Ginger-Garlic Collard Greens with Lemon?

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 Ginger-Garlic Collard Greens with Lemon 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 Ginger-Garlic Collard Greens with Lemon?

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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