A plant-based version of the traditional dish using olive oil instead of niter kibbeh.
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Wash the collard greens thoroughly and chop them into very fine ribbons or small pieces.
In a large pot or dutch oven, heat the olive oil over medium heat.
Add the diced onions and sauté for about 5-7 minutes until they become soft and translucent.
Stir in the minced garlic, grated ginger, sliced chili peppers, cardamom, and cloves, cooking for another 2 minutes until fragrant.
Add the chopped collard greens to the pot in batches, stirring to coat them in the oil and spice mixture.
Pour in the water and season with salt and pepper, then reduce the heat to low and cover the pot.
Simmer for 20-30 minutes, stirring occasionally, until the greens are very tender and the liquid has mostly evaporated.
Finish with a squeeze of lemon juice if desired and serve warm with injera.
