INGREDIENTS
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2 tablespoons extra virgin olive oil
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1 medium onion, diced
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2 medium yams, peeled and diced small
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2 teaspoons dried thyme
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1/2 to 1 teaspoon ground cumin
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2 cups cooked adzuki beans
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4 to 5 collard greens, finely chopped*
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Herbamare and black pepper to taste