Measure 4 tablespoons of niter kibbeh (Ethiopian spiced butter). Melt three-quarters in a large pan over medium-high heat and cook 1 large chopped yellow onion until softened.
Stir in 2 minced garlic cloves, 1½ teaspoons of minced fresh ginger, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, and ½ teaspoon of salt. Cook until fragrant.
Add 340g of chopped collard greens and the remaining niter kibbeh. Cook, stirring, until the greens are wilted but still slightly crisp.
