Rating: 3.5 stars
9 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1

A warming, savory stew that makes use of the rich flavors and vegetables of the Caribbean.

Recipe Summary

cook:
1 hr 40 mins
total:
2 hrs 10 mins
prep:
30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

If you have time, simmer the collard greens and vegetables for an hour or more for a deeper flavor and thicker consistency.

Nutrition Facts

235 calories; protein 10.5g; carbohydrates 48.8g; fat 1.5g; sodium 217.6mg. Full Nutrition
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