vegetable stew - barbara kafka

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Vegetable Stew Kafka

 

Recipe By :Barbara Kafka

Serving Size : 6 Preparation Time :0:00

Categories : Soups Vegetarian

{Posted}

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons unsalted butter

1 large yellow onion -- 1/4-inch cubes

3 medium garlic cloves -- smashed, peeled, coarsely chopped

1 3/4 pounds Swiss chard

1 bay leaf

1 pinch ground allspice -- (generous pinch)

2 medium dried hot red peppers -- crumbled, or to taste

1 medium butternut squash -- peeled, cored, cut

(4 cups one-inch cubes squash)

2 medium sweet potatoes -- peeled, cut

(3 cups one-inch cubes)

1 pound okra -- trimmed, cut

(across into 1/4-inch rounds)

1 tablespoon kosher salt -- or to taste

2 limes -- juiced

(6 1/2 teaspoons fresh lime juice)

4 1/2 cups cooked rice -- (salted)

 

1. Wash the chard well. Separate the leaves from the stems; cut the stems across

in 1/4-inch slices and cut the leaves across in 1/4 inch wide strips.

 

2. In a medium stockpot, melt the butter over medium-low heat. Stir in the

onion, and cook, stirring occasionally, for 5 minutes. Stir in the garlic, and

cook, stirring occasionally, for 3 minutes, or until the onion and garlic are

translucent.

 

3. Stir in the Swiss chard stems and cook, stirring occasionally, for 3 minutes.

Add 3 cups water, the bay leaf, allspice and hot peppers. Cover, and bring to a

boil.

 

4. Stir in the squash and sweet potatoes. Cover, and return to a boil. Lower the

heat, and simmer, covered, for 10 minutes.

 

5. Add the Swiss chard greens and the okra. Cover, and return to a boil, pushing

the greens and okra down into the liquid once in a while to aid the wilting.

 

6. Lower the heat slightly, cover the pot, and boil gently, stirring

occasionally, for 10 minutes, or until the Swiss chard and the okra are cooked

through. There will be very little liquid left at the end, so be careful not to

let it burn.

 

7. Season with salt and lime juice to taste.

 

Serve over rice (3/4-cup each of 6 servings).

 

Description:

" Vegetarian stew with Caribbean flavors "

Source:

" Barbara Kafka: New York Times 1999-01-06 "

S(Archive):

" Pat Hanneman (kitpath) on 01-13-2003 "

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Per Serving (excluding unknown items): 458 Calories; 5g Fat (9.3% calories from

fat); 12g Protein; 98g Carbohydrate; 12g Dietary Fiber; 10mg Cholesterol; 1250mg

Sodium. Exchanges: 5 Grain(Starch); 2 1/2 Vegetable; 0 Fruit; 1 Fat.

 

NOTES : The secret to stews lies in the thickening, the same element that sets a

braise apart from a broth soup. Stews may contain more solids, or the savory

liquid in which they cook may be thickened. Either way, there is that satisfying

density.

 

Nutr. Assoc. : 0 0 0 0 0 0 26642 0 0 0 0 0 0 0 0 0 0