Ethiopian Grain Loaf (Leslie's blog - Organic Gourmet Lifestyle)

Sweet potatoes and collards cooked with teff, herbs and spices make a robust loaf with a beautiful mosaic pattern.

Serves 8

3 1/2 cups thinly sliced yams/sweet potatoes (you may have to play with the quantity to get texture and density you prefer
3 cups water
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 seed
1 teaspoon cumin seed
2 cups coarsely chopped collard greens (you may want to play with how coarse/fine you chop the collards)
½ cup coarsely chopped cilantro
1/2 cup coarsely chopped fresh basil

1. Put yam, water, teff, and sea salt in a 4 quart stockpot. Bring ingredients to a boil and reduce heat to low and simmer for total of 20 minutes.
2. Meanwhile, heat a 10-inch fry pan over medium heat. Add oil, leeks, fennel and cumin seed, sauté for 2-3 minutes, or until fragrant.
3. Add collard greens, and sauté, stirring occasionally, for 3 minutes, or until collards are bright green.
4. Add collards and spices to simmering yams and teff.
5. When all the water is absorbed, turn off the heat. Stir in basil and cilantro.
6. Adjust the seasonings, if desired.
7. Pour into a loaf pan. Let stand for about a half hour, or until solid like a brownie.
8. Slice, and serve.

From CSA member Marika Torok