Sautéed Collard Greens with Garlic and Mitmita
Tender Ethiopian-style collard greens seasoned with fragrant garlic and spicy mitmita for a vibrant side dish. This african-inspired vegetarian (vegetarian) ready in about 25 minutes pairs washed and chopped collard greens, thinly sliced garlic cloves, niter kibbeh 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, washed and chopped collard greens
- 4 cloves, thinly sliced garlic cloves
- 2 tbsp niter kibbeh
- 1 tsp mitmita spice powder
- 1/2 tsp salt
- 1/4 cup water
Instructions
- Step 1: Heat 2 tbsp niter kibbeh in a large skillet over medium heat until melted and hot, about 2 minutes.
- Step 2: Add 4 thinly sliced garlic cloves and sauté for 1-2 minutes until fragrant and lightly golden, stirring frequently.
- Step 3: Add 1 lb chopped collard greens and 1/4 cup water, stirring to combine.
- Step 4: Cover the skillet and cook for 8 minutes over medium heat until the greens are tender but still bright green.
- Step 5: Remove the lid, sprinkle 1 tsp mitmita spice powder and 1/2 tsp salt over the greens, stirring well to evenly coat.
- Step 6: Cook uncovered for another 2 minutes to allow the spices to infuse and excess moisture to evaporate.
- Step 7: Serve hot as a flavorful side to stews or injera.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Collard Greens with Garlic and Mitmita 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 Garlic and Mitmita?
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 thinly sliced garlic cloves from drying out.
Can I substitute ingredients in Sautéed Collard Greens with Garlic and Mitmita?
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 Garlic and Mitmita 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 Garlic and Mitmita 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.
