Description
A hearty and flavorful vegetable greens stew, perfect as a side dish for southern or Caribbean meals.
Ingredients
Scale
- 16 cups fresh greens (roughly chopped (amaranth, collards, spinach))
- 3 tablespoons butter (or olive oil)
- 1 sweet onion (peeled and chopped)
- 1 red bell pepper (seeded and chopped)
- 1 large tomato (cut into 4 wedges)
- 1 cup chopped scallions
- 3–4 cloves garlic (minced)
- 1 habanero pepper (scotch bonnet)
- 1 teaspoon dried thyme
- 2 cups vegetable broth
- Salt and pepper to taste
Instructions
- Set a large 6 to 8-quart pot over medium heat. Add the butter, chopped onions, and chopped bell pepper to the pot. Sauté the onions and peppers for 2 to 3 minutes.
- Then mix in the tomato wedges, chopped scallions, garlic, and add one whole uncut habanero to the pot. Sauté another 3 to 4 minutes to soften.
- Once the aromatic vegetables are soft and tender, add the dried thyme, broth, 1 teaspoon of salt, and half a teaspoon of pepper. Stir well.
- Start adding fresh chopped greens to the pot by the handful, stirring several handfuls into the pot, letting them wilt down for a minute before adding more.
- Once all 16 cups of greens are in the pot, cover and simmer on medium-low for 30 to 45 minutes, stirring occasionally.
- Remove the habanero pepper from the pot. Taste and add salt and pepper as needed. Serve warm with southern or Caribbean dishes.
Notes
- This stew can be adjusted based on the greens available in your area.
- Add additional spices to enhance flavor if desired.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: stovetop
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 8g
- Protein: 4g
- Cholesterol: 10mg