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Vegan Recipes 
Ye'abesha Gomen (Ethiopian Collard Greens)
A traditional, nutrient-packed Ethiopian side dish featuring tender, slow-cooked collard greens, aromatics, and fresh green peppers, perfect for serving with injera.
Simple Tasty Recipes
Ingredients for 6 servings Servings
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1 lb
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1 cup
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4 medium
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2 cups
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1/2 tsp
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1/4 cup
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to taste
Time
Goes Great with
Method
- Wash the collard greens thoroughly, remove thick stems, and boil in a medium pot with water until they reach a very soft consistency.
- Drain the greens, chop them into small, bite-sized pieces, and set aside.
- In the same pan, sauté the chopped red onions over low heat, adding a splash of water as needed to prevent burning until they are softened and lightly browned.
- Add the vegetable oil, the cooked collard greens, and the garlic. Stir well and cook until the excess water has evaporated.
- About 10 minutes before finishing, fold in the sliced green chili peppers and season with salt to taste.
- Remove from heat and serve warm or cold as part of a traditional Ethiopian platter.
Notes:
Chef's Tips for Authentic Flavor
Traditionally, Ethiopian cuisine often uses niter kibbeh (spiced clarified butter). To keep this recipe 100% vegan, use a high-quality cold-pressed oil or a vegan ghee substitute for a richer flavor. If you prefer a more authentic punch, add a pinch of freshly ground ginger or cardamom alongside the garlic. Ensure you wash the greens thoroughly, as they can often harbor grit in their leaves.
Goes Great with
20 min
