Callaloo

Callaloo Ingredients

5 1/2 c Finely chopped onions	; 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 tomatoes; (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 potatoes; (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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