Moosewood Callaloo Greens Stew Recipes

PERSIAN SPLIT PEA AND BARLEY STEW

Steps:

• In a medium saucepan, bring the barley, bay leaf, garlic and 2 cups of water to a boil.
• Reduce the heat, cover and simmer for 15 minutes.
• Add the split peas, cardamom, cinnamon and the remaining water and simmer, covered for another 45 minutes, or until the barley and split peas are soft and most of the liquid has absorbed.
• Stir occasionally and, if necessary, add a small amount of additional water to prevent the mixture from sticking.
• While the barley and split peas are cooking, place the onions, carrots, potatoes, salt, cayenne, and stock in a large saucepan.
• Bring the mixture to a boil, reduce the heat and simmer, covered for 10 minutes.
• Stir in the tomatoes and continue to simmer, covered, for about 10 minutes, until the vegetables are tender.
• Add the cooked barley and split peas. Stir in the parsley, lemon juice, and salt and pepper to taste. Discard the bay leaf.

WEST AFRICAN GROUNDNUT STEW (MOOSEWOOD)

Steps:

• Sauté the onions in the oil for about 10 minutes. Stir in the cayenne and garlic and sauté for a couple more minutes. Add the cabbage and sweet potatoes and sauté, covered for a few minutes. Mix in the juices, salt, ginger, cilantro, and tomatoes. Cover and simmer for about 15 minutes, until the sweet potatoes are tender. Add the okra and simmer for 5 minutes more. Stir in the peanut butter, place the pan on a heat diffuser, and simmer gently until ready to serve. Add more juice or water if the stew is too thick.

CALLALOO STEW

Steps:

• 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.

CALLALOO (LEAFY GREENS WITH TOMATO AND ONION)

Steps:

• If using saltfish, place it in a small pot and cover with water by 1 inch. Boil the saltfish over medium heat until softened, adding water as needed to cover, about 30 minutes to 1 hour. Strain, then let the saltfish cool. Break apart into small pieces.
• In a large skillet, heat the oil over medium-high. Add the onion and sauté until softened, about 2 minutes. Add the tomato and sauté until softened, about 2 minutes.
• Add the callaloo and cook, stirring frequently, until tender, 5 to 10 minutes, adding the prepared saltfish halfway through, if using. Stir in the seasoned salt and pepper and serve.

MOOSEWOOD CALLALOO GREENS STEW

Steps:

• In soup pot, saute onions for a minute or two.
• Add garlic and continue sauteeing for another 2 or 3 minutes, until softened.
• Add seasonings and saute another minute, stirring to prevent spices from sticking and scorching.
• Stir in water or stock and add sweet potatoes or squash.
• Bring to a boil and simmer 5 minutes.
• If you are using callaloo, turnip greens or kale (but not spinach), stir it in at this time.
• Add okra and simmer another 5 minutes.
• Stir in tomatoes, lime juice, salt and spinach, if you are using it.
• Cook for another 3 or 4 minutes until all vegetables are tender.
• Add more salt or lime juice to taste.
• Serve while hot.