A warming, savory stew that makes use of the rich flavors and vegetables of the Caribbean.
Original recipe makes 6 servings
Ingredients
1 cup uncooked brown rice
water
1/2 pound collard greens, chopped
2 cloves garlic, peeled
1 (10 ounce) package frozen okra
1 (28 ounce) can whole peeled tomatoes, chopped, with liquid
1 chayote squash, diced
2 cloves garlic, crushed
1/4 teaspoon ground ginger, or more to taste
1/4 teaspoon dried dill weed, or more to taste
1/4 teaspoon ground cumin, or to taste
1 tablespoon chopped fresh cilantro, or to taste
1 (16 ounce) can kidney beans, rinsed and drained
1 (6 ounce) can tomato paste
all-purpose flour, or as needed
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PREP
30 mins
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COOK
1 hr 40 mins
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READY IN
2 hrs 10 mins
Directions
- Bring brown rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low; cover and simmer until rice is tender and the liquid has been absorbed, 45 to 50 minutes.
- Place collard greens and 2 peeled whole garlic cloves in a pot; add enough water to cover. Boil until collards are tender, about 15 minutes. Drain.
- Combine okra, tomatoes, chayote squash, and 2 crushed garlic cloves in a separate large pot; bring to a boil and cook until okra has thawed, about 5 minutes. Reduce to a simmer; season with ground ginger, dill weed, ground cumin, and cilantro to taste. Add collard greens; simmer until flavors have blended, at least 40 minutes (1 hour for best flavor).
- Mash kidney beans together with tomato paste in a bowl; add to the stew. Stir in cooked rice and mix well. Add a spoonful of flour to thicken, if desired. Adjust seasonings to taste.
Nutrition
Calories: 235 kcal
Carbohydrates: 48.8 g
Cholesterol: 0 mg
Fat: 1.5 g
Fiber: 12 g
Protein: 10.5 g
Sodium: 218 mg