Ye’Gomen Alicha Braised Collard Greens with Turmeric
A mildly spiced Ethiopian-style braised collard greens dish flavored with turmeric, garlic, and onions, perfect as a comforting vegetarian side. This Ethiopian-inspired vegetarian recipe, ready in about 55 minutes, pairs collard greens, yellow onions, 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.
Ingredients
- 1 lb, washed and chopped collard greens
- 2 medium, thinly sliced yellow onions
- 3, minced garlic cloves
- 1 tbsp, minced fresh ginger
- 1 tsp turmeric powder
- 3 tbsp niter kibbeh or olive oil
- 1 cup water
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp lemon juice
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 3 tbsp niter kibbeh or olive oil in a large skillet over medium heat until shimmering. Add 2 medium thinly sliced yellow onions and cook for 10 minutes until soft and translucent.
- Step 2: Stir in 3 minced garlic cloves and 1 tbsp minced fresh ginger, cooking for 2 minutes until fragrant. Add 1 tsp turmeric powder and cook, stirring constantly, for 1 minute to toast the spice.
- Step 3: Add 1 lb washed and chopped collard greens to the skillet, stirring to combine with the spiced onion mixture. Pour in 1 cup water, sprinkle with 1 tsp salt and 1/2 tsp black pepper.
- Step 4: Cover and reduce heat to low, simmering for 25 minutes until the greens are tender and flavors meld.
- Step 5: Remove lid, increase heat to medium-high and cook uncovered for 5 minutes to evaporate any excess liquid. Stir in 1 tbsp lemon juice before serving warm as a side dish.
Frequently asked questions
How long does Ye’Gomen Alicha Braised Collard Greens with Turmeric take to make?
Total time is about 55 minutes (15 min prep + 40 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 Ye’Gomen Alicha Braised Collard Greens with Turmeric?
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 Ye’Gomen Alicha Braised Collard Greens with Turmeric?
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 Ye’Gomen Alicha Braised Collard Greens with Turmeric 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 Ye’Gomen Alicha Braised Collard Greens with Turmeric 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.
