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  • Prep-time: / Ready In:
  • Makes 2 cups

Collard greens sautéed in clarified butter and spices is a classic Ethiopian side dish. Our plant-based riff is free of added fat and brings Swiss chard into the mix for extra leafy green goodness. The rich aromas of coriander, cumin, and cardamom infuse the greens with an undeniably delicious flavor, and a splash of plant-based milk adds a subtle creaminess. Serve these eye-catching Ethiopian collard greens with a hearty stew and a slice of crusty whole wheat bread, and you’ve got an East African feast ready to be devoured.

For more vegan Ethiopian recipes, check out these tasty ideas:


  • 6 cloves garlic, minced
  • ¼ cup unsweetened, unflavored plant-based milk
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground cumin
  • Pinch ground cardamom
  • 1 bunch collard greens, stems removed and leaves chopped (4 cups)
  • 1 bunch Swiss chard, chopped (6 cups)
  • Sea salt, to taste


  1. Heat a large skillet over medium. Add garlic; cook and stir 1 minute. Add milk, coriander, cumin, and cardamom; cook and stir 1 minute. Add collard greens; cook 10 minutes or until greens are wilted, stirring frequently.
  2. Add Swiss chard; cook 10 minutes or until all greens are wilted and tender, stirring frequently. Season with salt.

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Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit and follow her on Instagram for more.

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