-
15
minPrep Time -
20
minCook Time -
35
minReady in -
perYield -
150
calCalories
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:
- In a large pot, heat the coconut oil over medium heat.
- Add the onion, garlic, and Scotch bonnet pepper, cooking until the onion is soft.
- Stir in the callaloo, vegetable broth, tomato, and thyme.
- Cover and simmer for about 15-20 minutes, or until the callaloo is tender.
- Season with salt and pepper to taste and serve.
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