Wash the greens well in a sinkful of water. Drain.
Cut the coarse part off of the ends of the stems (about 1/2-1 inch).
Chop the stems well and set aside.
Chop the leaves coarsely and set aside.
In a pot, heat up some niter kebbeh. Add the onion, chopped
collard stems and some salt. Sauté until the onion turns clear and
the chopped stem has softened.
Add the collard leaves and stir well. Cook until tender adding a small
amount of water if necessary to help the greens steam. (You might cover for
a little while, stir and cover again, until softened to your liking.)
Season with salt and pepper and arrange on injera with some other stews.
