4 Serves
70 Mins
22 g
70 g
12 g
Prepare the vegetables by finely chopping the onion and garlic using a chefs knife on a cutting board.
Ingredients, vitamins, and health benefits
Onion
Garlic
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Vitamin K
537 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
193 µg / 400 µgCalcium
386 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
122 mg / 420 mgPhosphorus
377 mg / 1,250 mgPotassium
1052 mg / 4,700 mgSodium
885 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
25 µg / 55 µgFiber
24 g / 28 gSugar
5 g / 50 gSaturated Fat
7 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
46 gAlcohol
0 g
Heat the vegetable oil in a large pot over medium heat and sauté the onions and garlic until softened.
Add the split peas and collard greens to the pot, stirring in the Berbere spice blend and salt to taste.
Pour in enough water to cover the ingredients, bring to a simmer, and cook until the vegetables are tender.
Serve the vegetable stews warm, arranged in portions over a large piece of injera.
Vegetable Oil
Salt
Split Peas
Collard Greens
Berbere spice blend
Hot Water
Injera
Vitamin A
307 µg / 900 µgVitamin C
50 mg / 90 mgVitamin E
4 mg / 15 mgVitamin K
537 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
193 µg / 400 µgCalcium
386 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
122 mg / 420 mgPhosphorus
377 mg / 1,250 mgPotassium
1052 mg / 4,700 mgSodium
Fiber
24 g / 28 gSugar
5 g / 50 gSaturated Fat
7 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
10
g45
g8
g
Brazilian
Zinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
25 µg / 55 µgAlcohol
0 g