Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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).

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


Recipe Summary

1 hr
1 hr


Ingredient Checklist


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.

  • 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.


Tikur azmud, aka black cumin seeds, are often used to flavor breads and clarified butter in Ethiopia.

Associated Recipe

Nutrition Facts

2/3 cup
126 calories; protein 3g; carbohydrates 8g; dietary fiber 4g; sugars 2g; fat 10g; saturated fat 1g; vitamin a iu 3442.1IU; vitamin c 31.4mg; folate 92.2mcg; calcium 167.5mg; iron 0.6mg; magnesium 24.3mg; potassium 247mg; sodium 289mg.