Ethiopian Collard Greens - Capital Area Food Bank
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Ethiopian Collard Greens

By cafb March 27, 2019

115 calories | 9g carbs | 8g fat (1g sat fat) | 3g protein | 365mg sodium | 4g fiber | 2g total sugars (0g added sugar) per serving

Serves 4 for $3.75


  • 8 cups collards, stems removed and thinly sliced
  • 1 large white onion chopped
  • 2 teaspoon garlic, minced
  • 1 tablespoon fresh ginger, minced
  • Juice of 1 lemon (or 2 tablespoons of lemon juice concentrate)
  • 2 tablespoons oil
  • ½ teaspoon crushed red pepper flakes
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Water


  1. Heat oil in a large nonstick skillet (with a lid). When oil is hot, add onions, and cook 5 minutes until translucent.
  2. Add garlic, ginger, crushed red pepper flakes, cumin, paprika and sauté for about 30 seconds, stirring constantly. Careful not to burn the spices.
  3. Add collards, lemon juice, and little water. Cover and cook 15 minutes until greens are tender. Add a little more water as needed. Add salt and pepper to taste.

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Protein Boost

Add lentils for more protein. To cook lentils, fill a medium saucepan with water two-thirds to the top and bring to a boil. Add 1 cup lentils, reduce heat to medium-low, and simmer until the lentils are tender about 20 minutes.

Fresh vs Bottle Citrus

When a recipe calls for fresh lime or lemon juice, you can substitute the bottled concentrate version. The juice of one piece of fruit is roughly equal to 2 tablespoons of bottled juice.

Meal Builder

Enjoy over rice or with flatbread