21st November 2021

Nutrition is an integral part to providing comprehensive cleft care in Ethiopia. As well as delivering immediate vital support to children with cleft who are at risk from malnutrition, we raise awareness about the importance of a varied and nutritious diet, through our year round Government Health and Social Worker training workshops.

Last in our mini-series about nutrition in Ethiopia we have vegetables.

We visited some market places in and around Addis Ababa, to document the different types of vegetables that were available and also researched about their availability in other areas of the country.

Collard Greens

Collard greens are traditionally eaten across many regions of Ethiopia. In some regions it is featured in a dish often referred to as gomen. It is hearty yet light and is a good side dish option. Collard greens are the same species as broccoli, spinach, kale and cabbage. In Ethiopia they normally feature in harvests between October and January  which the main harvest season in the country. Agricultural workers pick only the outer leaves that have not harden to allow the inner ones develop further.

There is a lot of way to make collard greens in Ethiopia we will try to show you one way which is simple and we found it delicious and this is to chop the collard and potato.


A quick recipe for collard greens:

In a large pan, add oil, garlic and onion.

Add tomato and mix the spices together with a heat for 5 minuets.

Add the chopped collards and continue cooking for another 10-15minutes until flavours blend and greens are cooked.

Add seasonings – salt, lemon and pepper, turn of the heat and let it cool. Then we can serve it as a side dish with injera or bread

Photos and Article by Saron C. and Ababo W.