3 cups water
3 ½ cups thinly sliced yams
1 cup teﬀ
½ teaspoon sea salt, or to taste
1 tablespoon extra-virgin olive oil
1 ½ cups coarsely chopped leeks
1 teaspoon fennel seeds
1 teaspoon cumin seeds
2 cups coarsely chopped collard greens
½ cup coarsely chopped basil
½ cup coarsely chopped cilantro
- 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.
- 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.
- Transfer the collard mixture to the teﬀ mixture, cover, and continue to simmer another few minutes, or until all of the liquid is absorbed.
- Turn oﬀ the heat and stir the basil and cilantro into mixture. Adjust the seasonings, if desired.
- Spoon the mixture into an 8-inch unoiled loaf pan, and let stand about 30 minutes, or until ﬁrm.
- Remove the loaf onto a platter (or leave in pan). Cut into slices and serve.
Excerpted from Going Wild in the Kitchen by Leslie Cerier,
Square One Publlshers, Inc.© 2005. Used by permission of the publisher.
To learn more about Leslie Cerier, visit her website.