¼ lb. kale (or other hearty greens), stemmed and cut crosswise into ¼"-wide strips
1 yellow onion, minced
2 cloves garlic, minced
2 tbsp. niq'r kibbe spiced, clarified butter
½" piece ginger, peeled and minced
⅛ tsp. black cardamom seeds
⅛ tsp. ground fenugreek
⅛ tsp. nigella seeds
1 jalapeño, seeded, and minced
Kosher salt and freshly ground black pepper, to taste
White wine vinegar, to taste

Heat butter in a 6-qt. pot over medium heat.

Add dry spices and cook, stirring often, until fragrant, 1–2 minutes.

Increase heat to medium-high and add oil; add onions and cook, stirring often, until browned, 10 minutes.

Add garlic, chiles, and ginger and cook, stirring often, until soft and fragrant, 3 minutes.

Add collards, ⅓ cup water, and salt and pepper; cover and bring to a boil.

Reduce heat to low and cook, stirring occasionally, until collards are tender, 50–55 minutes.

Stir in vinegar and serve collards hot.

Adapted from http://www.saveur.com/article/Recipes/Yeabesha-Gomen-Ethiopian-C... and http://food52.com/recipes/26226-gomen-wat-ethiopian-spiced-collards