Ethiopian-Style Collard Greens
This traditional Ethiopian vegetarian dish can also be made with kale, mustard, or turnip greens.
fresh, peeled and minced (1-inch piece)
chopped finely (about 4 cups)
low-sodium (or substitute water)
What You'll Need
- Chef knife
- Cutting board
- Measuring spoons
- Measuring cup
- Large pot with lid
Heat oil in a pot over medium heat. Add onions and cook until a bit browned, about 6 min.
Stir in garlic and ginger. Cook for 1 minute.
Add collard greens, stock, and salt. Bring to a boil, then reduce heat to low. Cover and simmer until collards are tender, 20 to 30 minutes. Stir a few times.
Add bell pepper. Simmer uncovered for 10 minutes to reduce liquid.
Just before serving, stir in lemon juice.
Nutrition Info and more
Serving size:Total calories:
3 gSaturated fat: