Moosewood Callaloo Greens Stew |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Adapted from a cooking class given by Moosewood Collective members. This recipe is from Moosewood Restaurant Low-Fat Favorites Cookbook . Kale, turnip greens, or spinach may be substituted if callaloo is unavailable. Ingredients:
1 1/2 cups finely chopped onions |
3 garlic cloves, minced |
2 teaspoons grated fresh gingerroot |
1 teaspoon turmeric |
2 teaspoons ground coriander |
1/2 teaspoon dried thyme |
1/4 teaspoon ground allspice |
5 cups water or 5 cups vegetable stock |
2 cups diced sweet potatoes or 2 cups pumpkin (about 1 large potato) or 2 cups other winter squash |
2 cups chopped greens (ideally, callaloo or sub stemmed kale, turnip greens, or 3 cups chopped stemmed spinach) |
1 cup okra, sliced (either fresh or frozen, easy to slice if slightly frozen) or 1 cup use zucchini |
1 cup diced tomato |
1/2 teaspoon salt |
2 tablespoons lime juice, freshly squeezed |
Directions:
1. In soup pot, saute onions for a minute or two.
2. Add garlic and continue sauteeing for another 2 or 3 minutes, until softened.
3. Add seasonings and saute another minute, stirring to prevent spices from sticking and scorching.
4. Stir in water or stock and add sweet potatoes or squash.
5. Bring to a boil and simmer 5 minutes.
6. If you are using callaloo, turnip greens or kale (but not spinach), stir it in at this time.
7. Add okra and simmer another 5 minutes.
8. Stir in tomatoes, lime juice, salt and spinach, if you are using it.
9. Cook for another 3 or 4 minutes until all vegetables are tender.
10. Add more salt or lime juice to taste.
11. Serve while hot.
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