Moosewood Callaloo Greens Stew

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.