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Callaloo
4 servings
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Callaloo Ingredients
5 1/2 c Finely chopped
onion
s
;
potato
)
3
Garlic
cloves; minced or
2 c Chopped callaloo or
kale
or
2 ts Canola or other vegetable
; chopped
spinach
2 ts Grated fresh
ginger
root
Removed
1 ts
Turmeric
1 c Fresh or frozen sliced
okra
2 ts Ground
coriander
1 c Diced
tomato
es; (about 1
1/2 ts Dried
thyme
;
tomato
)
1/4 ts Ground
allspice
2 tb Fresh
lime juice
5 c Water or vegetable
stock
1/2 ts
Salt
2 c Diced
sweet potato
es; (about
1 c Reducedfat
coconut milk
;
Instructions for Callaloo
In a covered soup pot, saute the onions and garlic in the oil on low heat for about 5 minutes, until softened. Add the ginger, turmeric, coriander, thyme, and allspice and saute for another minute, stirring to prevent sticking. Stir in the water or stock, add the sweet potatoes, and bring to a boil. Simmer for 5 minutes, then stir in the callaloo or kale. (If you are using spinach, do not add it yet.) Add the okra and simmer for another 5 minutes. Stir in the tomatoes, lime juice, salt and spinach, if you are using it, and cook for another 3 or 4 minutes, until all of the vegetables are tender. Add more salt or lime juice to taste and stir in the coconut milk, if you like. Yield: 4 servings CHEF DU JOUR WYNELLE STEIN SHOW #DJ9509 Copyright, 1996, Vegetable Kingdom, Inc., Moosewood Restaurant LowFat Favorites, Clarkson N. Potter, Inc., All rights reserved. Busted and entered for you by: Bill Webster Converted by MM_Buster v2.0m. Converted by MC_Buster. Converted by MM_Buster v2.0l.
Main Ingredient:
Cuisine:
Uncategorized
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Ingredient Insight - look inside this recipe
Allspice
Coconut Milk
Coriander
Garlic
Ginger
Kale
Lime Juice
Okra
Onion
Potato
Salt
Spinach
Sweet Potato
Thyme
Tomato
Turmeric
Onion
Potato
Garlic
Spinach
Tomato
Ginger
Lime
Milk
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