An Ethiopian vegan dish built on whole ingredients.

Servings: 4
Active time: 25 min
Total time: 30 min

Organic sourcing

Collard greens, a leafy green on the Dirty Dozen, are worth sourcing organic to reduce pesticide exposure. Organic onions and tomatoes are also beneficial for their flavor and lower residue.

Ingredients

• 1 bunch collard greens
• 2 tbsp extra-virgin olive oil
• 1 onion
• 2 cloves garlic
• 1 tbsp fresh ginger
• 1 tomato
• 1 green chili pepper
• 1/2 tsp ground turmeric
• to taste sea salt
• to taste black pepper

Method

1. Wash the collard greens thoroughly. Remove the tough stems and chop the leaves into bite-sized pieces.
2. Chop the onion finely. Mince the garlic and ginger. Dice the tomato and slice the green chili pepper.
3. Heat the olive oil in a large skillet over medium heat. Add the onion and sauté until translucent.
4. Add the garlic, ginger, and green chili to the skillet. Cook for 1-2 minutes until fragrant.
5. Stir in the tomato and cook for another 2 minutes to soften.
6. Add the chopped collard greens to the skillet. Stir to coat with the spices and oil.
7. Season with ground turmeric, sea salt, and black pepper. Cook until the greens wilt and become tender, about 5-10 minutes.
8. Adjust seasoning to taste, then serve warm.

Notes

• Kale or Swiss chard can substitute for collard greens if unavailable.
• Serve alongside injera or as a part of a larger Ethiopian meal.
• Leftovers can be refrigerated for up to 3 days.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Ethiopian recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.