Sautéed Collard Greens with Garlic and Berbere Seasoning

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

A simple side dish of collard greens sautéed with minced garlic and spiced with Ethiopian berbere for a flavorful and nutritious accompaniment. This Ethiopian-inspired vegetarian recipe, ready in about 25 minutes, pairs collard greens, washed and chopped, olive oil, garlic cloves, minced 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.

Ingredients

• 1 lb collard greens, washed and chopped
• 2 tbsp olive oil
• 4 garlic cloves, minced
• 1 tbsp berbere spice mix
• 1 tsp salt
• 1 tbsp lemon juice
• 1/4 cup water

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering. Add 4 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
2. Step 2: Stir in 1 tbsp berbere spice mix and cook for 30 seconds to release the spices’ aroma.
3. Step 3: Add 1 lb chopped collard greens and toss to coat with the garlic and spices, cooking for 2 minutes until the greens begin to wilt.
4. Step 4: Pour in 1/4 cup water, cover the skillet, and cook for 7-8 minutes until the collards are tender but still vibrant green.
5. Step 5: Remove the lid, season with 1 tsp salt and 1 tbsp lemon juice, stirring well to combine.
6. Step 6: Cook uncovered for an additional 2 minutes to evaporate excess liquid and serve warm as a nutritious side.