Sautéed Collard Greens with Ethiopian Spices and Garlic

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

Tender collard greens cooked with garlic and a hint of Ethiopian-inspired berbere spices for a flavorful side dish. This Ethiopian-inspired vegetarian recipe, ready in about 25 minutes, pairs collard greens, washed and chopped, olive oil, garlic cloves, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 90 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: 15 min Serves 4 Ethiopian cuisine 90 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large skillet over medium heat until shimmering. Add 4 sliced garlic cloves and sauté for 1 minute until fragrant but not browned.
  2. Step 2: Stir in 1 tsp berbere spice blend and cook for 30 seconds to release aroma. Add 1 lb chopped collard greens and 1/4 cup water, stirring to combine.
  3. Step 3: Cover the skillet and cook for 8-10 minutes, stirring occasionally, until the greens are tender and bright green. Remove lid, season with 1 tsp salt and 1 tbsp lemon juice, toss well, and serve immediately.

Frequently asked questions

How long does Sautéed Collard Greens with Ethiopian Spices and Garlic take to make?

Total time is about 25 minutes (10 min prep + 15 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 Sautéed Collard Greens with Ethiopian Spices and Garlic?

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 olive oil from drying out.

Can I substitute ingredients in Sautéed Collard Greens with Ethiopian Spices and Garlic?

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 Sautéed Collard Greens with Ethiopian Spices and Garlic 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 Sautéed Collard Greens with Ethiopian Spices and Garlic 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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