Sita Chan's Callaloo Recipe
Servings: 12
Ingredients
- 2 Tbsp. oil
- 1 x Scotch Bonnet pepper or possibly habanero chile
- 1 x onion chopped
- 2 x garlic cloves chopped
- 2 lb spinach minced
- 1 can coconut lowfat milk - (14-ounce)
- 1 med kabocha squash peeled, and
- Â Â minced to yield about 7 c.
- 1 lb okra minced
- 2 sprg thyme
- 4 x chopped cilantro
- 2 c. water
- 2 Tbsp. butter
- Â Â Freshly-grnd black pepper to taste
- 2 tsp salt
Directions
- Heat oil in Dutch oven over medium-high heat. Cut slit in Scotch Bonnet and saute/fry it with onion and garlic till softened, about 15 min. Add in spinach, coconut lowfat milk, squash, okra, thyme, green onions, cilantro and water.
- Bring to boil over high heat. Reduce heat to low, cover and simmer till ingredients are tender, 20 to 25 min.
- Remove whole pepper, add in butter and puree mix in food processor till smooth. Add in freshly grnd pepper to taste and salt.
- This recipe yields 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 177g | |
| Recipe makes 12 servings | |
| Calories 223 | |
| Calories from Fat 134 | 60% |
| Total Fat 15.77g | 20% |
| Saturated Fat 11.45g | 46% |
| Trans Fat 0.06g | |
| Cholesterol 5mg | 2% |
| Sodium 456mg | 19% |
| Potassium 539mg | 15% |
| Total Carbs 20.06g | 5% |
| Dietary Fiber 4.2g | 14% |
| Sugars 0.99g | 1% |
| Protein 3.59g | 6% |
