4 cups unsalted vegetable stock (such as Kitchen Basics)
1 cup water
1 cup uncooked teff
1 1/4 pounds sweet potatoes, peeled and cubed
1 (14.5-ounce) can unsalted diced tomatoes, undrained
8 cups thinly sliced trimmed collard greens
1/4 cup creamy peanut butter
1 1/2 teaspoons kosher salt
Est. added sugars 1g
How to Make It
Heat a large Dutch oven over medium heat. Add oil to pan; swirl to coat. Add onion and garlic; cook 6 minutes, stirring frequently. Add Berbere spice blend; cook 30 seconds, stirring constantly. Add stock, 1 cup water, teff, sweet potatoes, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes, stirring occasionally.
Add greens; cover and simmer 10 minutes or until greens wilt and sweet potatoes are tender. Add peanut butter and salt, stirring well. Ladle stew into bowls. Serve with lemon wedges.
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