Sautéed Collard Greens with Garlic and Mitmita Spice
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 (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.
Ingredients
- 1 lb collard greens, washed and chopped
- 4 cloves garlic cloves, thinly sliced
- 1 tsp mitmita spice blend
- 2 tbsp olive oil
- 1/2 tsp salt
- 1 tbsp lemon juice
Instructions
- 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.
- 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.
- Step 3: Sprinkle 1 tsp mitmita spice blend and 1/2 tsp salt over the greens, stirring well to evenly distribute the spice.
- 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.
- 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.
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 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.
