Rinse and trim the Collard Greens, remove any thick stems, and slice the leaves into bite-sized ribbons.
Heat a large skillet or heavy pot over medium heat and melt the Niter Kibbeh until it shimmers.
Add the diced Onion and sauté until soft and translucent, about 5–7 minutes.
Stir in minced Garlic, grated Ginger, and chopped Green Chilies; cook 1–2 minutes more until fragrant.
Sprinkle in the Ground Turmeric and stir to coat the aromatics so the spice blooms.
Add the chopped greens to the pan, tossing to combine with the spiced butter and aromatics.
Pour in a splash of Water (start small — about a few tablespoons to 1/4 cup), cover, and simmer gently until the greens are tender, 10–20 minutes depending on thickness.
Season with Salt and freshly ground Black Pepper to taste; uncover and simmer a few minutes more if you want to reduce excess liquid.
Taste and adjust seasoning, finish with a little extra niter kibbeh if desired, and serve warm alongside injera, rice, or your favorite main.
