While I’m not the biggest fan of collards, this is a reasonably tasty, fast way to prepare them. Not having spiced butter on hand, I feel like my attempt to replicate it ended up with muddled flavours. I’m unsure how to improve from here, if anyone has thoughts? Perhaps more garlic, roasted as slivers or slices?

Tasty. I was looking for anything different from the usual Southern style Collard Greens and this was nice especially with the ginger, cardamom, and cumin.

Very Good. Used it in a breakfast skillet.

It was delicious! I’m definitely making again. I substituted cayenne for berbere. Thank you!!

I was trying to find a way to use up my collard greens and Ethiopian was the best way to go really easy and SO good I used coconut oil and red onion for my personal touches

This was pretty tasty and it went really well with sweet potatoes and chicken.

I may try again and cut up the collard greens into smaller pieces and cook a bit longer.

Super good! I doubled it and cooked it for longer since I love my collards really soft. Was fantastic and flavorful. Paired it with rice. Mmmm

I wanted to make something different than the usual Southern style greens. This recipe did not disappoint! I used regular butter since I didn't have spiced and put in a little veggie stock to soften the greens

This recipe is great! Just used oil, not the fancy butter. The first time I used red pepper flakes because I didn't have chili peppers on hand and it turned out well. Very flavourful and easy. The second time I used one Thai red chili and the cayenne. Nice n' hot!