Ye'Abesha Gomen: Ethiopian Collard Greens Recipe (Vegan)

My Ethiopian vegan collard greens recipe is a flavorful, quick, and easy way to prepare these nutrient-rich greens. The traditional name for this dish is ye’abesha gomen, often shortened to gomen.

Niter kibbeh (Ethiopian spiced butter) is a defining ingredient in this dish. I use a vegan version of niter kibbeh that is simple to make and stores well in the refrigerator.

This Ethiopian Vegan Collard Greens recipe is the third in a series of dishes designed to create classic Ethiopian combination platters. I often serve it alongside misir wot (spicy red lentils) and atakilt wat (cabbage stew). These flavors pair especially well together. The final piece for a full platter is injera, the traditional sourdough flatbread, which I plan to share soon.

All recipes in this series are straightforward and quick to prepare. Once you’re comfortable with them, you can arrange attractive combination platters for one to eight people. To feed a larger group, simply scale the ingredients. Leftovers keep well and reheat nicely.

Collard Greens growing in the garden — Collard greens are easy to grow. Leaves are harvested individually so the plant can continue producing throughout the season; roots left undisturbed may return the next year.

Method Overview

Prepare vegan niter kibbeh (Ethiopian spiced butter) or use a high-quality substitute.
Sauté onions, garlic, and ginger in the spiced butter until fragrant.
Add spices and collard greens, then add vegetable broth, cover, and steam until tender.

Ethiopian Vegan Collard Greens

Looking for a flavorful, quick, and vegan way to cook collard greens? This recipe delivers bright, savory greens infused with Ethiopian spices. It’s ideal as a side dish or as part of a combination platter.

Course: side dish

Cuisine: Ethiopian

Keywords: corn-free, gluten-free, grain-free, nut-free, plant-based, vegan

Servings: 8 servings

Calories: 75 kcal

Author: Judy DeLorenzo

Equipment

large covered skillet

Ingredients

4 Tablespoons niter kibbeh (Ethiopian spiced butter), vegan version recommended
1½ pounds collard greens (about two bunches)
2 yellow onions (halved and thinly sliced)
1 Tablespoon minced ginger root
6 garlic cloves, diced
1 teaspoon Himalayan sea salt
1½ teaspoons ground coriander
2 teaspoons ground cumin
½ cup low-sodium vegetable broth
1–2 Tablespoons freshly squeezed lemon juice (optional)

Instructions

To prepare the collard greens

Wash the collard leaves and drain briefly. Remove the large central rib by cutting it away with a knife; this makes the leaves easier to cook and eat.
Stack several halved leaves, then make vertical and horizontal cuts to chop the greens into roughly 1–2 inch squares. Repeat until all leaves are cut.

Main instructions

Heat the vegan niter kibbeh in a large skillet over medium-high heat with a small amount of the sliced onion. Once it sizzles gently, add the remaining onion and sauté for about 5 minutes, stirring frequently, until the onion softens and becomes translucent.
Add the minced ginger, diced garlic, salt, ground coriander, and ground cumin. Stir and cook for about 30 seconds to bloom the spices and release their aroma.
Add the chopped collard greens to the skillet. Sauté while tossing and stirring for about 5 minutes so the greens begin to soften and absorb the spiced butter.
Pour the vegetable broth over the greens, stir to combine, then cover the skillet. Steam the greens for 5 to 15 minutes, depending on how tender you prefer them. Check and stir occasionally; if more liquid is needed, add a splash of broth or water.
If desired, squeeze 1 to 2 tablespoons of fresh lemon juice over the cooked greens just before serving to brighten the flavors.

Notes

Collard greens are the traditional choice for this dish, though you can make the recipe with kale if you prefer. If you want to use the collard ribs instead of discarding them, cut the ribs into 1/4-inch pieces after removing them and add to the skillet with the onions so they soften and become tender.

If you don’t have vegan niter kibbeh, substitute a neutral oil and increase the amount of toasted spices slightly; the unique flavor of the dish will be milder but still delicious. This recipe scales well: double or triple the ingredients for larger gatherings.

Serving and storage

Serve these collard greens warm as a side dish, or include them on a platter with other Ethiopian staples like lentils and cabbage stew. Leftovers keep well in the refrigerator for several days and reheat gently on the stovetop or in the microwave. A squeeze of fresh lemon before serving freshens reheated greens.

Nutrition