These collards can be served as a vegan main dish or as a hearty side. If possible, serve with injera, the traditional crepe-like bread common in Ethiopia (see Associated Recipe).

Fetlework Tefferi
Source: EatingWell Magazine, January/February 2018; October 2020 30th Anniversary
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil over high heat. Add chopped collards and cook until soft, about 15 minutes. Drain well in a colander.

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  • Add onion and 2 tablespoons water to the pot and cook over medium heat, stirring often, until the onion is translucent, 4 to 5 minutes. Add oil and garlic and cook, stirring, for 1 minute. Add tomato and jalapeño; cook, stirring a few times, for 5 minutes. Add collards and stir, cover and cook, stirring once or twice, for 10 minutes.

  • Reduce heat to medium-low. Stir in tikur azmud (or cardamom and cumin), cover and cook for 3 minutes. Remove from heat. Stir in salt.

Associated Recipes

Nutrition Facts

126 calories; protein 3g 6% DV; carbohydrates 8g 3% DV; exchange other carbs 0.5; dietary fiber 4g 16% DV; sugars 2g; fat 10g 15% DV; saturated fat 1g 5% DV; cholesterolmg; vitamin a iu 3442.1IU 69% DV; vitamin c 31.4mg 52% DV; folate 92.2mcg 23% DV; calcium 167.5mg 17% DV; iron 0.6mg 3% DV; magnesium 24.3mg 9% DV; potassium 247mg 7% DV; sodium 289mg 12% DV.