Teff Bowl with Ethiopian Spiced Beef, Collard Greens, and Berbere Dressing

Ingredients

• •1 cup teff grain
• •1 pound ground beef
• •1 pound fresh collard greens, chopped
• •3 tablespoons berbere spice blend
• •1/4 cup olive oil
• •4 cloves garlic, minced
• •1/4 cup red wine vinegar
• •2 tablespoons honey
• •1 teaspoon salt
• •1/2 teaspoon black pepper
• •2 cups vegetable broth (gluten-free)

Directions

1. 1Cook teff grain in vegetable broth according to package directions until fluffy, about 15-20 minutes.
2. 2Brown ground beef in a large skillet over medium-high heat, breaking it apart as it cooks, about 5-7 minutes. Drain excess fat.
3. 3Stir in 2 tablespoons of berbere spice, 2 minced garlic cloves, salt, and pepper into the beef. Cook for 2 minutes until fragrant.
4. 4In the same skillet, add 2 tablespoons olive oil and remaining garlic. Sauté collard greens until tender, about 8-10 minutes. Season with salt and pepper.
5. 5Whisk together remaining olive oil, red wine vinegar, honey, and 1 tablespoon berbere spice in a small bowl to create the dressing.
6. 6Divide cooked teff grain among bowls, top with spiced beef and collard greens, then drizzle with berbere dressing before serving.

💡 Teff thickens quickly and can become porridge-like; cook it first, then keep the Ethiopian beef and collards separate until assembly.

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