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Collard Greens Wat
🇪🇹 Ethiopian

Collard Greens Wat

🇪🇹 Ethiopian

Slow, berbere-spiced wat — collard greens simmered dark and deep, torn injera beneath. About 50 minutes from fridge to table.

Prep 15 min Cook 35 min Serves 4 Medium

Ingredients

  • Saltto taste
  • Onion2, chopped
  • Garlic4 cloves, minced
  • Potato3 medium, cubed
  • Carrot2, thickly sliced
  • Stock or Broth750 ml
  • Collard Greens400 g
  • Niter Kibbeh2 tbsp
  • Berbere1 tsp
  • Injerato serve

Optional extras

  • Fresh Cilantrohandful, to finish

Instructions

  1. 1

    Warm the Niter Kibbeh in a heavy casserole and brown the collard greens well on all sides — real colour means real flavour.

  2. 2

    Lift the collard greens out, soften the onion and garlic in the same pot, then add the berbere.

  3. 3

    Return the collard greens, tip in the potato and carrot, and pour over the stock.

  4. 4

    Cover and let it murmur gently for 35-40 minutes until everything is spoon-tender and the broth has body.

  5. 5

    Season with salt and cracked pepper, then shower with fresh cilantro right before serving.

Chef's tip

Let the dish rest 5 minutes off the heat before serving so the flavours settle.

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