Ye’abesha Gomen

I first had Ethiopian food when I was in college in Chicago. Right from the beginning I loved it and I wanted everyone I knew to love it too. Here is a simple Ethiopian recipe for collard greens that I really love.


  • 1 bunch collard greens roughly chopped
  • 1 medium onion chopped
  • 1 heaping tablespoon Niter Kibbeh
  • 1 small glove garlic minced
  • 1 small hot green pepper sliced (adjust this part according to your own tastes for spiciness)
  • 1 cup vegetable stock
  • salt to taste

I linked to a good recite for Niter Kibbeh. You can make a big thing of it and keep it on hand. It’s used in most Ethiopia dishes and is quite tasty.

Wash and chop your greens. Be sure to remove the woody stems. If you’re lazy like me, just buy the greens that are already washed for you. I think the time saved is worth the extra cost. Melt you Niter Kebbeh in a heavy bottomed pot. Add onions and saute on medium heat for a few minutes. Add garlic and stir the garlic and onion constantly so your garlic doesn’t burn. Cook until the onion is translucent. Add the pepper and the greens to the mixture. Stir that around well so the greens are covered in Niter Kebbeh. Then add a cup of broth. Let the greens simmer on low heat until the liquid cooks off.

You can serve this with rice or injera (Ethiopian flat bread) and other delicious Ethopian dishes.

Photo by fdecomite

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