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Moosewood Callaloo Greens Stew

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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.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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