Sautéed Ethiopian Gomen Collard Greens with Garlic and Ginger

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender collard greens sautéed with garlic, ginger, and a hint of mild spices for a flavorful Ethiopian vegetable side. This Ethiopian-inspired vegetarian recipe, ready in about 30 minutes, pairs collard greens, vegetable oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 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: 20 min Serves 4 Ethiopian cuisine 110 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 1 medium finely chopped yellow onion and sauté for 5 minutes until soft and translucent.
  2. Step 2: Add 3 minced garlic cloves and 1 tbsp minced fresh ginger; cook for 2 minutes until fragrant.
  3. Step 3: Add 1 lb chopped collard greens to the skillet and stir to combine with onion mixture.
  4. Step 4: Pour in 1/4 cup water, cover the skillet, and cook for 10 minutes over medium-low heat until greens are tender but still vibrant.
  5. Step 5: Remove the lid, season with 1 tsp salt and 1/2 tsp black pepper, and stir well.
  6. Step 6: Cook uncovered for an additional 3 minutes, letting any excess moisture evaporate.
  7. Step 7: Remove from heat and stir in 1 tbsp lemon juice to brighten the flavors before serving.

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