Ethiopian collard greens (Ye' abesha gomen) from Saveur Magazine, November 2010 (#133) (page 42)

  • fenugreek
  • fresh ginger
  • collard greens
  • nigella seeds
  • black cardamom pods
  • Thai chiles

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • meggan on October 16, 2014

    I would add less water as it dulled the flavor of the spice butter.

  • bernalgirl on March 28, 2012

    Delicious. I've made this with beet greens, too, and decreased the cooking time. The flavor combination is lovely.

  • Vanessa on December 20, 2011

    I came upon this recipe because I had some KILLER collards at an Ethiopian restaurant in (wait for it) Myrtle Beach SC. Who knew? Since I live in SC, I've eaten a lot of collards, and cooked a lot of collards (and other sturdy greens), but I have never really been satisfied with any method I've tried. However, the result of this recipe was something that caught something of the incredible essence of those greens in Myrtle Beach. I did overdo the spices a bit - I thought that 1/8 teaspoon couldn't possibly be enough. But of course it would have been - this recipe is from Saveur after all. Definitely something to try again. And something to make for New Years here in SC.

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