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Co-authored-by: Steven Hall <Hallzy.18@gmail.com>
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Jayson 2021-03-28 16:38:26 -04:00 committed by GitHub
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@ -20,7 +20,7 @@ This dish was a pandemic leftover invention loosely inspired by Ethiopian gomen.
## Directions
1. In a large dutch oven or and big pot with a lid, on low heat, add the chopped duck breast and olive oil and/or butter to the pot for a couple of minutes. Then add the spices, and cook for a minute or two before adding the sliced onion. Let cook for 5 minutes and then add the parsnip and sweat.
1. In a large dutch oven (or a big pot with a lid) on low heat, add the chopped duck breast and olive oil and/or butter to the pot for a couple of minutes. Then add the spices, and cook for a minute or two before adding the sliced onion. Let cook for 5 minutes and then add the parsnip and sweat.
2. Add the ribboned cabbage and collard greens, a few twists of freshly ground pepper, and two tablespoons of water to the pot and cover. Cook until the greens are wilted and tender to the bite.
## Contribution