Collard greens seasoned with Ethiopian spices and finished with a splash of coconut milk.
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Wash the collard greens thoroughly, remove the tough center ribs, and slice the leaves into thin ribbons.
Heat the vegetable oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 5-7 minutes until soft and translucent.
Stir in the minced garlic, grated ginger, Berbere spice, and turmeric, cooking for 1 minute until fragrant.
Add the sliced collard greens in batches, tossing with the spice mixture until they begin to wilt.
Pour in the vegetable broth, cover the pot, and reduce heat to low; simmer for 20-25 minutes until greens are tender.
Stir in the coconut milk and salt, allowing it to simmer uncovered for another 5 minutes to thicken slightly.
Remove from heat and stir in the lime juice just before serving for a bright finish.
