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Cook Time:40 minsTotal Time:40 minsServings:6Yield:6 servings, about 1 1/2 cups eachJump to Nutrition Facts
Cook Time:40 minsTotal Time:40 minsServings:6Yield:6 servings, about 1 1/2 cups each
Cook Time:40 mins
Cook Time:
40 mins
Total Time:40 mins
Total Time:
Servings:6
Servings:
6
Yield:6 servings, about 1 1/2 cups each
Yield:
6 servings, about 1 1/2 cups each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1tablespooncanola oil1 pound sirloin steak, trimmed, cut into 1/2-inch pieces1 1/2 teaspoons salt, divided1 small white onion, diced1clovegarlic, minced1 teaspoon minced Scotch bonnet chile pepper (see Tip), or to taste1 teaspoon chopped fresh thyme or 1/4 teaspoon dried4cupswater1teaspooncornstarch1 pound sweet potato (about 1 large), cut into 1/2-inch pieces1 cup chopped (1/2-inch) okra, fresh or frozen (not thawed)3 cups chopped callaloo (see Note), collard greens or spinach3 scallions, sliced1 14-ounce can “lite” coconut milk, well shaken
Cook Mode(Keep screen awake)
Ingredients
1tablespooncanola oil
1 pound sirloin steak, trimmed, cut into 1/2-inch pieces
1 1/2 teaspoons salt, divided
1 small white onion, diced
1clovegarlic, minced
1 teaspoon minced Scotch bonnet chile pepper (see Tip), or to taste
1 teaspoon chopped fresh thyme or 1/4 teaspoon dried
4cupswater
1teaspooncornstarch
1 pound sweet potato (about 1 large), cut into 1/2-inch pieces
1 cup chopped (1/2-inch) okra, fresh or frozen (not thawed)
3 cups chopped callaloo (see Note), collard greens or spinach
3 scallions, sliced
1 14-ounce can “lite” coconut milk, well shaken
Directions
Heat oil in a Dutch oven over medium heat. Add steak and 1/2 teaspoon salt; cook, stirring occasionally, until no longer pink on the outside, 3 to 4 minutes. Transfer to a plate.
Add onion, garlic, chile pepper and thyme to the pot and cook, stirring, for 1 minute. Whisk water and cornstarch in a bowl or large measuring cup; add to the pot along with sweet potato and okra. Bring to a boil over high heat; boil for 1 minute. Reduce heat to a simmer and cook until the vegetables are almost tender, 3 to 5 minutes. Stir in callaloo (or collards or spinach) and the remaining 1 teaspoon salt; cook until tender, 2 to 3 minutes more. Add scallions and the steak plus any accumulated juices. Cook until the steak is hot and just cooked through, 1 to 2 minutes more. Remove from the heat and stir in coconut milk.
Tips
Ingredient note: More commonly referred to as amaranth in the U.S., callaloo is the ubiquitous cooking green in Jamaica. Some farmers consider it to be simply a weed, but if you’re lucky to find it in bunches at your farmers' market or a Caribbean market, snap it up! It has a texture somewhere between that of collard greens and spinach, both of which are fine substitutes.
Originally appeared: EatingWell Soups Special Issue April 2016
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Nutrition Facts(per serving)242Calories10gFat20gCarbs18gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
