Ethiopian Collard Greens and Spiced Cheese

Serving size:


    • 2 clv
    • garlic
    • 1⁄2 c
    • butter, divided into two 1/4 pieces
    • 1⁄4 t
    • freshly ground cardamon seeds
    • salt and pepper to taste
    • 1 lb
    • dry curd cottage cheese or farmer's cheese
    • 2 lb
    • collard greens, stems discarded, leaves chopped
    • 1⁄2 c
    • water
    • 1⁄2 t
    • cayenne
    • 1 t
    • freshly ground black pepper
    • 1 t
    • crushed garlic
    • 3 T
    • coarsely chopped yellow onion
    • salt to taste, optional
5 minutes
Ready in
5 minutes


Delectably spiced dish that will help get more nutritious and delicious greens into your diet!

Adapted from


Melt ¼ c. butter with cardamom, salt and pepper. Sauté the chopped garlic in this spiced butter for a few minutes, just long enough to infuse the butter with its flavor. Remove from heat and cool. Stir into the cheese. Cook the collard greens, covered, in a 4-quart saucepan with ½ c. water. Add the cayenne, more 1-2 tsp black pepper, crushed garlic, remaining ¼ c. butter and chopped onion. Cook, covered, until the greens collapse. Allow the greens to cool a bit- salt to taste. Drain and place on a platter, spooning the cheese over the greens to serve.


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