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Name: Callaloo
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 2 ts Canola or other vegetable; ; potato); 1/4 ts Ground allspice; 2 c Chopped callaloo or kale or; 2 tb Fresh lime juice; 1 c Reducedfat coconut milk;; 2 c Diced sweet potatoes; (about; 1 c Diced tomatoes; (about 1; ; tomato); 5 1/2 c Finely chopped onions; 3 Garlic cloves; minced or; 2 ts Grated fresh ginger root; 1/2 ts Dried thyme; 2 ts Ground coriander; 5 c Water or vegetable stock; ; chopped spinach; Removed; 1/2 ts Salt; 1 ts Turmeric; 1 c Fresh or frozen sliced okra

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INGREDIENTS

2 ts Canola or other vegetable
; potato)
1/4 ts Ground allspice
2 c Chopped callaloo or kale or
2 tb Fresh lime juice
1 c Reducedfat coconut milk;
2 c Diced sweet potatoes; (about
1 c Diced tomatoes; (about 1
; tomato)
5 1/2 c Finely chopped onions
3 Garlic cloves; minced or
2 ts Grated fresh ginger root
1/2 ts Dried thyme
2 ts Ground coriander
5 c Water or vegetable stock
; chopped spinach
Removed
1/2 ts Salt
1 ts Turmeric
1 c Fresh or frozen sliced okra

Servings

INSTRUCTIONS

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.

NOTES

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Callaloo

2 ts Canola or other vegetable
 ; potato)
1/4 ts Ground allspice
2 c Chopped callaloo or kale or
2 tb Fresh lime juice
1 c Reducedfat coconut milk;
2 c Diced sweet potatoes; (about
1 c Diced tomatoes; (about 1
 ; tomato)
5 1/2 c Finely chopped onions
3 Garlic cloves; minced or
2 ts Grated fresh ginger root
1/2 ts Dried thyme
2 ts Ground coriander
5 c Water or vegetable stock
 ; chopped spinach
 Removed
1/2 ts Salt
1 ts Turmeric
1 c Fresh or frozen sliced okra

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.

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Nutrition

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Serving Size: 1 Serving (165g)
Recipe Makes: 4 servings

Calories: 71
Calories from Fat: 3 (4%)

Amt Per Serving		% DV

	Total Fat 0.4g	1 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 7.3mg		0 %
Potassium 265.3mg		7 %
Total Carbohydrate 16.4g		5 %
	Dietary Fiber 3.4g	13 %
	Sugars, other 13.1g
Protein 2g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 71

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