Ingredients
-
1 1/2
-
3
-
2
-
1
-
2
-
1/2
-
1/4
-
5
-
2
-
2
-
1
-
1
-
1/2
-
2
-
Directions
Moosewood Callaloo Greens Stew,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.,Made this with minor variation. I left out the greens because I did not have any and added black eyed peas and a bit of cayenne. I cooked it in the crock pot. Both husband and I thought it was delicious.,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.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
In Soup Pot, Saute Onions For a Minute or Two. |
|
2
Done
|
Add Garlic and Continue Sauteeing For Another 2 or 3 Minutes, Until Softened. |
|
3
Done
|
Add Seasonings and Saute Another Minute, Stirring to Prevent Spices from Sticking and Scorching. |
|
4
Done
|
Stir in Water or Stock and Add Sweet Potatoes or Squash. |
|
5
Done
|
Bring to a Boil and Simmer 5 Minutes. |
|
6
Done
|
If You Are Using Callaloo, Turnip Greens or Kale (but not Spinach), Stir It in at This Time. |
|
7
Done
|
Add Okra and Simmer Another 5 Minutes. |
|
8
Done
|
Stir in Tomatoes, Lime Juice, Salt and Spinach, If You Are Using It. |
|
9
Done
|
Cook For Another 3 or 4 Minutes Until All Vegetables Are Tender. |
|
10
Done
|
Add More Salt or Lime Juice to Taste. |
|
11
Done
|
Serve While Hot. |
