Moosewood Callaloo Greens Stew Recipes

CALLALOO STEW

Callaloo Stew image

Provided by Beatriz Llamas

Categories Soup/Stew Herb Onion Appetizer Sauté Low Cal Ham Spinach Hot Pepper Pumpkin Summer Okra Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 4 to 6 servings

Number Of Ingredients 10

Ingredients

1/4 cup sunflower oil or canola oil
1 cup chopped green onions
2 garlic cloves, chopped
1 large fresh thyme sprig
1/2 Scotch bonnet chile or habanero chile, seeded, minced
4 cups low-salt chicken broth
2 cups 3/4-inch cubes seeded peeled sugar pumpkin or butternut squash (about 3/4 pound)
1/2 pound smoked ham, cut into 1/2-inch cubes (about 1 1/2 cups)
1 1/2 cups 1/2-inch-thick rounds trimmed okra
1 pound fresh callaloo or 10 ounces spinach, stalks trimmed and discarded, leaves chopped

Steps:

Heat oil in heavy large pot over medium-high heat. Add green onions, garlic, thyme, and chile. Sauté until soft, about 2 minutes. Add broth, pumpkin, ham, and okra. Bring to boil; reduce heat to medium and simmer until vegetables are tender, stirring occasionally, about 10 minutes. Add callaloo; cook until wilted and leaves are tender, stirring frequently, about 3 minutes. Season to taste with salt and pepper.

CALLALOO

Callaloo image

This mineral-rich leafy green is a staple in the Jamaican diet; saute it with onions, scallions, and thyme to make a healthy vegetable side dish. If you can't find callaloo, Swiss chard or mustard greens make an excellent substitute.From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes Dinner Side Dishes

Yield Makes 6 servings as a side dish

Number Of Ingredients 9

Ingredients

2 pounds callaloo
1 tablespoon cooking oil
1 tablespoon butter
1 onion, chopped
3 whole scallions, chopped
1 sprig fresh thyme, or 1/2 teaspoon dried
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/3 cup water

Steps:

Remove the small branches with leaves from the main stem and submerge the callaloo into a bowl of cold water. Let soak for a minute and remove, discarding the water. Repeat 2 more times. Finely chop the leaves and branches and set aside.
Heat the oil and butter in a medium-size skillet over medium heat until the butter is melted. Add the onion and scallions, stirring until the onion begins to soften, about 2 minutes. Add the callaloo, thyme, salt, and black pepper. Mix all of the ingredients together, add the water, and cover. Cook over medium heat until the stems are tender, about 8 minutes.

MOOSEWOOD CALLALOO GREENS STEW

Moosewood Callaloo Greens Stew image

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.

Provided by Molly53

Categories Greens

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

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 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

Steps:

In soup pot, saute onions for a minute or two.
Add garlic and continue sauteeing for another 2 or 3 minutes, until softened.
Add seasonings and saute another minute, stirring to prevent spices from sticking and scorching.
Stir in water or stock and add sweet potatoes or squash.
Bring to a boil and simmer 5 minutes.
If you are using callaloo, turnip greens or kale (but not spinach), stir it in at this time.
Add okra and simmer another 5 minutes.
Stir in tomatoes, lime juice, salt and spinach, if you are using it.
Cook for another 3 or 4 minutes until all vegetables are tender.
Add more salt or lime juice to taste.
Serve while hot.

Nutrition Facts : Calories 118.6, Fat 0.5, SaturatedFat 0.1, Sodium 480, Carbohydrate 27.9, Fiber 5.2, Sugar 8.3, Protein 3

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