Spicy Collard Greens with Spiced Butter

Daily Inspiration S


This Ethiopian dish (Ye'abesha Gomen) is cooked with a spicy Ethiopian butter (niter kibbeh). Feel free to adjust the spice and chili to your preference. Feel free to substitute kale for collards if you prefer.


★★★★★ 1 vote

15 Min
20 Min
Stove Top


  • 10 oz
    collard greens (can subsitute kale)
  • 3 (or more Tbsp
    niter kibbeh (ethiopian spiced butter) or clarified butter or canola oil
  • 1 1/2 tsp
    fresh ginger, minced
  • 2 tsp
    fresh garlic, minced
  • 1 large
    white onion, chopped
  • 1 tsp
    smoked paprika
  • 1/2 tsp
  • 1 tsp
    cumin or coriander (or a little of both)
  • 1-2
    fresh chilies or 1/2 teaspoon cayenne (or more to taste)
  • 1
    fresh lemon, juiced

How to Make Spicy Collard Greens with Spiced Butter


  1. In a large skillet, add oil or spiced butter. Saute garlic, ginger, chili pepper (if using), cumin (or coriander or both), and paprika for about 30 seconds.
  2. Add onions and mix thoroughly with spices - continue sauteeing for about 3-5 minutes until onions are translucent and soft.
  3. Add in chopped collards, cayenne pepper (if using), and lemon juice. Continue cooking for another 7-10 minutes until flavors have blended well - allow more cooking time to suit your preference.
  4. Adjust the spice seasoning and add salt and pepper to taste. Remove from heat and let it cool.

Printable Recipe Card

About Spicy Collard Greens with Spiced Butter

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: African
Other Tags: Quick & Easy Healthy

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