Sautéed Collard Greens with Mitmita and Garlic

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

Tender collard greens cooked with spicy mitmita seasoning and fresh garlic for a vibrant Ethiopian side dish. This Ethiopian-inspired vegan recipe, ready in about 25 minutes, pairs collard greens, mitmita powder, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 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 120 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. Add 3 thinly sliced garlic cloves and sauté for 1-2 minutes until fragrant and lightly golden.
  2. Step 2: Add 1 lb chopped collard greens along with 1 tsp salt and 1 tsp mitmita powder. Stir to combine and cook for 3 minutes until the greens begin to wilt.
  3. Step 3: Pour in 1/4 cup water, cover the skillet, and simmer for 8-10 minutes until the collard greens are tender but still vibrant green. Uncover and sauté for 2 more minutes to evaporate excess liquid before serving.

Frequently asked questions

How long does Sautéed Collard Greens with Mitmita 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 Mitmita 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 collard greens from drying out.

Can I substitute ingredients in Sautéed Collard Greens with Mitmita 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 Mitmita 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.

What goes well with Sautéed Collard Greens with Mitmita and Garlic?

Ethiopian vegan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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