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Cauliflower and Greens Beans in Berbere Spices
TERRY HOPE ROMERO16Ingredients
55Minutes
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Ingredients
US|METRIC
5 SERVINGS
- 1 red onion (or large yellow, diced)
- 2 cloves garlic (minced)
- 1 Tbsp. minced ginger
- 1/4 cup white wine (or vegetable broth)
- 4 tsp. spiced (Buttery Oil)
- 2 tsp. Berbere spice (Blend)
- 1 tsp. ground paprika (sweet or hot)
- 1 cup vegetable broth (or water)
- 3 tomatoes (ripe, core removed and diced into 1/2 inch pieces or 1 cup diced canned tomatoes, optional)
- 3/4 tsp. salt (or to taste)
- 2 Tbsp. lemon juice
- 1 lb. collard greens (stems removed and sliced into thin 1/4 inch wide ribbons)
- 4 cups cauliflower (diced)
- 1 lb. green beans (trimmed into 2 inch pieces)
- 1 lb. carrots (peeled and sliced into diagonal 1/2 thick pieces)
- 1 1/2 lb. potatoes (peeled, sliced into 1 inch chunks and boiled until tender)
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