Sautéed Collard Greens with Garlic and Mitmita Spice

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

Tender collard greens sautéed with fresh garlic and Ethiopian mitmita for a vibrant, spicy vegetable side dish bursting with authentic flavor. This ethiopian-inspired vegetarian ready in about 20 minutes pairs collard greens, washed and chopped, garlic cloves, thinly sliced, mitmita spice blend 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: 5 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 2 tbsp olive oil in a large skillet over medium heat and add 4 thinly sliced garlic cloves, sautéing for 1-2 minutes until fragrant but not browned.
  2. Step 2: Add 1 lb chopped collard greens to the skillet, stirring to coat with the garlic oil, and cook for 5 minutes until the greens start to wilt.
  3. Step 3: Sprinkle 1 tsp mitmita spice blend and 1/2 tsp salt over the greens, stirring well to evenly distribute the spice.
  4. Step 4: Cover the skillet, reduce heat to medium-low, and sauté for another 10 minutes until the greens are tender but still bright green.
  5. Step 5: Remove the lid, drizzle 1 tbsp lemon juice over the greens, give a final toss, and serve warm as a flavorful side dish.

Frequently asked questions

How long does Sautéed Collard Greens with Garlic and Mitmita Spice take to make?

Total time is about 20 minutes (5 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 Spice?

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 garlic cloves, thinly sliced from drying out.

Can I substitute ingredients in Sautéed Collard Greens with Garlic and Mitmita Spice?

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 Spice 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 Spice 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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