• 15
    min
    Prep Time
  • 20
    min
    Cook Time
  • 35
    min
    Ready in

  • per
    Yield
  • 150
    cal
    Calories
  • User Review:
    0
  • User Rating:
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Recipe Overview

  • Author’s name:Vegor
  • Recipe type:Side Dish
  • Allergens:
  • Seasons:summer,fall
  • Cuisines:
  • Courses:dinner,lunch

Recipe Description

A vibrant, nutritious, and delicious vegan version of the traditional Caribbean spinach stew, made with leafy greens and aromatic spices.

Ingredients

  • 1 tbsp coconut oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 Scotch bonnet pepper, deseeded and chopped (optional)
  • 1 lb callaloo, washed and chopped
  • 1 cup vegetable broth
  • 1 tomato, diced
  • 1/2 tsp thyme
  • Salt and pepper to taste

Steps:

  1. In a large pot, heat the coconut oil over medium heat.
  2. Add the onion, garlic, and Scotch bonnet pepper, cooking until the onion is soft.
  3. Stir in the callaloo, vegetable broth, tomato, and thyme.
  4. Cover and simmer for about 15-20 minutes, or until the callaloo is tender.
  5. Season with salt and pepper to taste and serve.

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Vegor “The scientist”

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