Gomen Wat Ethiopian Collard Greens with Garlic and Ginger

By AislePrompt Editorial · Published 2026-05-15 · Updated 2026-05-15

A savory Ethiopian side dish featuring tender collard greens simmered with garlic, ginger, and mild spices. This Ethiopian-inspired vegetarian recipe, ready in about 35 minutes, pairs collard greens, chopped, large onions, finely chopped, ginger-garlic paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 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 collard greens, chopped
• 1 large onions, finely chopped
• 1 tbsp ginger-garlic paste
• 3 tbsp vegetable oil
• 1 cup water
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp turmeric powder (tikur azmud)

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Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a large skillet over medium heat. Add 1 finely chopped large onion and sauté for 8 minutes until soft and translucent.
2. Step 2: Stir in 1 tbsp ginger-garlic paste and 1 tsp turmeric powder; cook for 1 minute until fragrant.
3. Step 3: Add 1 lb chopped collard greens and 1 cup water; stir to combine.
4. Step 4: Cover and simmer over medium-low heat for 20 minutes, stirring occasionally, until greens are tender and flavors meld.
5. Step 5: Season with 1 tsp salt and 1/2 tsp black pepper, stirring well before serving as a flavorful, healthy side dish.