Ayib Be Gomen (Collard Greens with Fresh Cheese)

Ayib be gomen pairs two pillars of Ethiopian home cooking: tender collard greens and ayib, the country’s mild fresh cheese. The dish shows up in the Gurage tradition alongside kitfo and on vegetarian platters everywhere, prized for its quiet, milky comfort. Ayib is easy to approximate with farmer’s cheese — a soft, crumbly curd that melts gently into the warm greens without overpowering them.

Cool crumbles of cheese over buttery greens

The greens cook down silky and rich in spiced butter, with garlic and ginger humming beneath, while the cheese brings a cool, tangy creaminess that settles the palate. Scattered over the top just before serving, the crumbles soften at the edges and stay distinct in the middle, making every bite a little different. Serve it beside fiery stews to cool things down, or on its own with a rolled piece of injera — it is mild, nourishing, and quietly unforgettable.

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