Callaloo Stew

Name: Callaloo Stew
Yield: 4 servings
Ingredients: 1 1/4 cup sunflower oil or canola oil; 1 1 cup chopped green onions; 1 2 garlic cloves, chopped; 1 1 large fresh thyme sprig; 1 1/2 Scotch bonnet chile or habanero chile, seeded, minced; 1 4 cups low-salt chicken broth; 1 2 cups 3/4-inch cubes seeded peeled sugar pumpkin or butternut squash (about 3/4 pound); 1 1/2 pound smoked ham, cut into 1/2-inch cubes (about 1 1/2 cups); 1 1 1/2 cups 1/2-inch-thick rounds trimmed okra; 1 1 pound fresh callaloo or 10 ounces spinach; 1 stalks trimmed and discarded; 1 leaves chopped

From the kitchen of Carly

Caribbean comfort in a bowl. Smoky ham and tender pumpkin meld with earthy callaloo greens, thickened by okra and sparked with Scotch bonnet heat. One pot, big flavors, deeply satisfying.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/4 cup sunflower oil or canola oil
11 cup chopped green onions
12 garlic cloves, chopped
11 large fresh thyme sprig
11/2 Scotch bonnet chile or habanero chile, seeded, minced
14 cups low-salt chicken broth
12 cups 3/4-inch cubes seeded peeled sugar pumpkin or butternut squash (about 3/4 pound)
11/2 pound smoked ham, cut into 1/2-inch cubes (about 1 1/2 cups)
11 1/2 cups 1/2-inch-thick rounds trimmed okra
11 pound fresh callaloo or 10 ounces spinach
1stalks trimmed and discarded
1leaves chopped

Instructions

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 callaloo; cook until wilted and leaves are tender, stirring frequently, about 3 minutes. Season to taste with salt and pepper.