These collard greens were the perfect complement to the very spicy Crockpot Doro Wat. I used this recipe from Solidarity Eats (the recipe for collards is towards the bottom of the page) which was pretty simple. The collards are cooked with chopped onion, and seasoned with garlic, turmeric, paprika, and freshly squeezed lemon juice.
The recipe was even easier because I used Wegman’s Clean and Cut Collard Greens. Sometimes it’s worth every penny to have someone else do the work! I liked these collard greens so much that I am sure I’ll be making them before the next Ethiopian night. 🙂