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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Also appeared in: Oxmoor House, March, 2016,Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice