Collard Greens
Print Recipe

Collard Greens with Onions and Fresh Ginger (Gomen)

The greens can be served on their own with injera, a sourdough flatbread made from teff flour, or as a side to meat dishes such as kitfo (raw minced meat).
Course: Side Dish
Keyword: carrot greens, collard greens, ethiopian, kale
Servings: 4
Author: Yohanis Gebreyesus


  • 2 tablespoons olive oil or vegetable oil
  • 2 medium red or yellow onions, chopped (1½ cups)
  • 2 tablespoons minced fresh ginger
  • 1 tablespoon minced fresh garlic (3 large cloves)
  • Leaves from 1 lb. collard greens, cut crosswise into 1-inch strips (about 5 cups or 8 oz.)
  • Kosher salt
  • Injera or another flatbread, for serving


  • Wash the greens in various changes of cold water. Trim the fibrous stems and, if desired, the tough center vein. Cut the leaves crossways into strips 1 inch (2.5 cm) wide. There should be about 9 oz (250 g) of washed greens.
  • Place a large sauté pan or wide saucepan over medium-low heat, add the oil and onions, and cook for about 10 minutes until soft and translucent. Stir in the garlic and ginger and cook for about 1 minute until aromatic.
  • Begin working in the greens, stirring from the bottom upwards to incorporate them into the onions. Season with salt, then tightly cover the pan and cook for 20-30 minutes until tender. Add a touch of water if needed to keep it from scorching. Serve.


Excerpted from Ethiopia: Recipes and Traditions from the Horn of Africa by Yohanis Gebreyesus. Photography by Peter Cassidy. Interlink © 2019.