In a large skillet, melt the butter, and add the diced onion, minced garlic, and ground cardamom. Saute for 3 minutes until the onion softens and turns a nice yellow color.
Add the sliced collard green leaves and season with salt. Saute for a few minutes, and then cover with a lid and let the collard greens steam in the skillet for 10 minutes.
In the meantime, add the 1/2 teaspoon berbere to the cottage cheese and mix.To serve, make a bed of sauteed collard greens, and place the spiced cottage cheese on top of the leaves. If you have some injera, pita bread, or roti around, they would go well with this side dish or snack.
Berbere mixtures can vary in spice, so if you know you don't like things too spicy, err on the side of caution. You can always add more later, you can't take it out. :)