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Posted by on Jul 17, 2013 in International, Side Dish, Veggies | 0 comments

Ethiopian Collard Greens (Ye’abesha Gomen)

Ethiopian Collard Greens (Ye’abesha Gomen)

Ethiopia keeps coming in my mind regularly these days. Could it be because of my friend Jill? She and her family have adopted 3 beautiful children from Ethiopia. We crossed paths couple of times during VBS last month. I had the opportunity to talk to some of her kids during that time as a snack lady 🙂

Now the obvious question, do you like collard greens? My first answer would be, no.My second answer would be, not unless it is very dressed up. So I did the sample dish of collard greens.

Collard Greens

Collard Greens

Now the verdict, I was pleasantly surprised with the nuttiness this dish has. I am more surprised when both of my kids second serving of it.They liked it mixed with Geelrys.Hubby was not complaining either. So will take it positive.

  • One of the key ingredients of this Ethiopian dish is Nit’ir Qibh.It is spiced up clarified butter. If you do not have Nitir Qibh, you must season the clarified butter adequetly.This is what gives the nuttiness to these collard greens. This is what makes it palatable to those, who are not collard fans.

DSC_0002 (2)

  • Ethiopian dish are hot and spicy. We keep it none to mild in our home. It works.

I used Savur recipe as guideline. As you can see, if you do not have Nit’ir Qibh you can individually spice the clarified butter.

So when I think of Ethiopia, I think of Jill and her family. I also think of another friend of mine, who is trying to adopt from Ethiopia for some time. They are the pillar of strong faith. What a blessing these children are.


Ethiopian Collard Greens (Ye’abesha Gomen)


  1. 1-1/2 cups chopped collard greens
  2. 1/2 tablespoon Nitir Qibh
  3. 1 clove of garlic
  4. 1 shallot chopped
  5. dash of pepper flakes
  6. Salt and pepper to taste


  1. In a pot,boil the collard greens until wilted.
  2. In a pan, heat Nitir Qibh. Add shallot and garlic.
  3. Add collard greens.
  4. Season it with salt and pepper and pepper flakes.
  5. Cook until green is very tender.
  6. Serve as a side dish.

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