Step 1

In a large skillet, add the onion, tomatoes and garlic, and salt. Cook until the moisture is absorbed. About 5 minutes.

Step 2

Add the oil minced ginger, garlic, paprika, cumin, cardamom, and saute for about a minute.

Step 3

Stir in the collard greens and cook on medium heat until the collard greens become softened and most of the water evaporates. About 10 to 15 minutes. Adjust the seasoning if necessary.

Step 4

Serve over injera.