Savory Collard Greens With Niter Kibbeh (Ye’abasha Gomen)
- 20m Prep Time
- 25m Cook Time
- 45m Ready In
Collard greens are boiled until tender, then sautéed with Ethiopian spiced butter (niter kibbeh), onion, garlic, and warm spices. This flavorful side dish is traditionally served with injera.
Ingredients
- 9.86 ml fine sea salt divided
- 680 g collard greens
- 29.6 ml Ethiopian Spiced Butter
- 1 onion chopped
- 2 clove garlic minced
- 2.46 ml ground coriander
- 2.46 ml ground cardamom
- 1.23 ml dried red pepper flakes
- 14.8 ml rice vinegar
Nutrition (per serving, estimated)
Estimated based off 3 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 527 mg
- Iron: 2.04 mg
- Magnesium: 66.9 mg
- Phosphorus: 158 mg
- Potassium: 693 mg
- Zinc: 1.21 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 680 g collard greens
- 29.6 ml Ethiopian Spiced Butter
- 2.46 ml ground coriander
- 2.46 ml ground cardamom
- 1.23 ml dried red pepper flakes
- 14.8 ml rice vinegar
Prepare
- 9.86 ml fine sea salt, divided
- Chop 1 onion
- Mince 2 clove garlic
Let's Cook
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Step 1.
In a 6- or 8-quart pot over high heat, bring 2 quarts of water and 1 teaspoon of the salt to a boil. Remove the collard leaves from the thick central stem, keeping the leaves whole. Rinse the greens carefully. An easy way to do this is to fill a sink with cold water and submerge the greens. If the water has sediment, drain the sink and repeat.
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Step 2.
Submerge the whole leaves into the boiling water. Boil the collards for 8 to 12 minutes, depending on the size and thickness of the collard leaves, stirring frequently. Check at 8 minutes. When properly done, a small taste of the green will be sweet, not bitter, and the leaves will have wilted, but remain green. While the collards are cooking, begin assembling the other ingredients.
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Step 3.
Pour the cooked collards into a colander in the sink. Let them cool until easy to handle. Squeeze out any excess water with your hands, pressing the cooked leaves into a tight ball. Chop the ball into bite-size pieces.
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Step 4.
In a large skillet over medium-low heat, add the spiced butter. Next, add the onion and sauté for 10 minutes or more, until it is golden. Stir in the garlic. Once it softens, add the coriander, cardamom, and red pepper flakes to the onions. Add the chopped greens, remaining teaspoon of salt, and 3 to 4 tablespoons of water. Cover the skillet and steam the greens for 3 to 5 minutes. Taste the greens and adjust the salt. If the salt is right, the flavor of the greens and spices will be enhanced. Remove the greens to a bowl to stop the cooking process. Dress with the vinegar. Taste and add more vinegar if you like. Serve warm, on or as a side dish to Injera.