Serves: 8
Total Calories: 20

3 cups water
3 1/2 cups thinly sliced yams
1 cup teff
1/2 teaspoon sea salt or to taste
1 tablespoon extra virgin olive oil
1 1/2 cups coarsely chopped leeks
1 teaspoon fennel seeds
1 teaspoon cumin seeds
2 cups coarsely chopped collared greens
1/2 cup coarsely chopped basil
1/2 cup coarsely chopped cilantro

1. Bring the water, yams, teff, and salt to boil in a 4-quart stockpot. Reduce the heat to low and simmer covered for 20 minutes.

2. While the teff mixture simmers, heat a medium-sized skillet over medium heat. Add the oil, leeks, fennel, and cumin, and sauté 2 to 3 minutes or until fragrant. Stir in the collard greens and sauté about 3 minutes, or until bright green.

3. Transfer the collard mixture to the teff mixture, cover, and continue to simmer another few minutes, or until all of the liquid is absorbed.

4. Turn off the heat and stir the basil and cilantro into mixture. Adjust the seasonings, if desired.

5. Spoon the mixture into an 8-inch unoiled loaf pan, and let stand about 30 minutes, or until firm.

6. Remove the loaf onto a platter (or leave in the pan). Cut into slices and serve.

Nutritional Facts:

Serves: 8
Total Calories: 20
Calories from Fat: 15

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