This recipe is traditionally made using Ethiopian purified spiced butter (niter kibbeh). This vegan version incorporates the same spices into the recipe, so you can start with vegetable oil and achieve a similar flavour-packed result. It also works well with other thick-leaved brassicas, such as kale or cabbage.
Heat the oil in a large pan over medium heat then add the cumin, corainder, cardamom, paprika and turmeric and stir round for a minute.
Add the ginger, garlic and chilli and keep stirring for half a minute.
Then add the onion and mix into the oil and spices. Fry for about 5 minutes until the onion is softening.
Throw in the chopped collards, nutmeg, oregano and lemon zest and juice.
Continue cooking for another 10-15 minutes until the greens are cooked. Add salt and pepper to taste.
I head of collard greens - or other robust greens, chopped (approx 300g)
3 tbs cooking oil
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp cardamom seeds, crushed
1 tsp smoked paprika
1/4 tsp turmeric
half a thumb-sized piece of fresh ginger, grated
2 cloves garlic, crushed
1 fresh chilli, finely chopped (or 1/2 tsp chilli powder)
1 large onion, chopped
1/4 tsp grated nutmeg
1 tsp dried oregano
zest and juice of a lemon