Callaloo Stew


  • ¼ cup sunflower oil or canola oil
  • 1 cup chopped green onions
  • 2 garlic cloves, chopped
  • 1 large fresh thyme sprig
  • ½ Scotch bonnet chile or habanero chile, seeded, minced
  • 4 cups low-salt chicken broth
  • 2 cups ¾-inch cubes seeded peeled sugar pumpkin or butternut squash (about ¾ pound)
  • + 3 more ingredients
    • ½ pound smoked ham, cut into ½-inch cubes (about 1 ½ cups)
    • 1 ½ cups ½-inch-thick rounds trimmed okra
    • 1 pound fresh callaloo or 10 ounces spinach, stalks trimmed and discarded, leaves chopped

1. Heat oil in heavy large pot over medium-high heat. Add green onions, garlic, thyme, and chile. Sauté until soft, about 2 minutes. Add broth, pumpkin, ham, and okra. Bring to boil; reduce heat to medium and simmer until vegetables are tender, stirring occasionally, about 10 minutes. Add callalo...

View full recipe at SpringPad


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