A simple side dish from Ethiopian cuisine, made by sautéing chopped leafy greens, usually collard greens or spinach, with onion and spices. This light, nourishing dish is served alongside main courses.
Sauté the onion in oil over medium heat for 8 minutes, until softened. Add the garlic and ginger and cook for another 1 minute.
Add the chopped greens and sauté over medium heat for 10–12 minutes, until softened.
Adjust the salt.
Serve hot.
Store in a covered container in the refrigerator for up to 3 days.
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