Ethiopian Style Collard Greens - Simply SIBO
Experience the unique flavors of cardamom and fenugreek in this slow-cooked collard green recipe, served warm with a tangy twist.
Ingredients
- 3 tablespoon Ghee
- 0.13 teaspoon Ground Cardamom (Cardamon) (seeds)
- 0.13 teaspoon Fenugreek Seed (ground)
- 0.5 teaspoon Asafoetida
- 1 tablespoon Fresh Ginger (minced)
- 1.5 pound Collard Greens (stemmed and chopped)
- 1 cup Bone Broth
- 0.13 teaspoon Salt
- 0.13 teaspoon Pepper
- 1 tablespoon Champagne Vinegar
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