Moosewood Callaloo Greens Stew
Dive into the rich, tropical flavors of Moosewood Callaloo Greens Stew, a vibrant and nourishing dish inspired by Caribbean cuisine. This plant-based stew combines tender callaloo greens (or your choice of kale, collards, or spinach) with velvety coconut milk, zesty lime juice, and a medley of spices like cumin, coriander, and thyme. Okra and diced tomatoes add texture and color, while a hint of scotch bonnet pepper delivers optional heat for spice lovers. Simmered to perfection in a fragrant vegetable broth, this hearty stew is both comforting and wholesome. Ready in just an hour, it’s the perfect vegan dinner served solo or ladled over rice for a soul-warming meal packed with flavor.
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 scotch bonnet or habanero pepper, finely chopped (optional)
- 1 teaspoon fresh thyme leaves
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon freshly ground black pepper
- 4 cups vegetable broth
- 1 cup coconut milk
- 6 cups callaloo (or substitute collard greens, kale, or spinach), stems removed and leaves chopped
- 1 cup okra, sliced into 1/2-inch pieces
- 2 medium tomatoes, diced
- 1 teaspoon sea salt, or to taste
- 2 tablespoons lime juice
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
Heat the coconut oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 4-5 minutes until softened and translucent.
Add the minced garlic, scotch bonnet or habanero pepper (if using), thyme, ground cumin, ground coriander, and black pepper. Sauté for 1-2 minutes until fragrant.
Pour in the vegetable broth and coconut milk, stirring to combine. Bring the mixture to a gentle simmer.
Add the chopped callaloo (or substitute greens), sliced okra, and diced tomatoes to the pot. Stir well to incorporate.
Reduce the heat to medium-low, cover the pot, and let the stew simmer for 25-30 minutes. Stir occasionally to ensure the ingredients cook evenly.
Taste the stew and season with sea salt as needed. Add the lime juice and stir to brighten the flavors.
Remove from heat and let the stew rest for a few minutes before serving.
Ladle the stew into bowls and garnish with chopped cilantro, if desired. Serve hot, either on its own or over rice.
Nutrition Facts
Calories |
1032 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.3 g | 52% | |
| Saturated Fat | 25.6 g | 128% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4634 mg | 201% | |
| Total Carbohydrate | 153.4 g | 56% | |
| Dietary Fiber | 39.4 g | 141% | |
| Total Sugars | 48.1 g | ||
| Protein | 36.7 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 997 mg | 77% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 4586 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
