Ethiopian Collard Greens

Let's say you don't have any niter kebbeh, you could make it in the moment, like so. But since I already had some, I skipped right to the end...

Ingredients
1 tbsp niter kebbeh
2 bunches of collard greens
1 cup chopped onion
salt and pep
white wine vinegar

Set the onion to saute in the butter while you chop the collards into a rough dice. Add the collards when the onions are translucent and cook until your desired tenderness. Salt. Pep. Splash of vinegar.

If you prefer to make it spicy you could add a minced chili pepper, but I think it's nice to have some mild dishes on the injera, for variety's sake.