Moosewood Callaloo Greens Stew Food

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.

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.

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.

JAMAICAN CALLALOO GREENS

Steps:

• Place first six ingredients in a large stew pot.
• Simmer until the salt pork is tender; add the okra and crab meat.
• Simmer for 5 minutes (or until greens are tender) and season to taste with salt, pepper, and scotch bonnet pepper.
• Serve while still hot.

MEDITERRANEAN POTATO SALAD 2

Steps:

• In a small heat proof bowl, cover the sundried tomatoes with boiling water and set aside to soften. When they are soft, chop them and place them in a serving bowl. (I reserve the soaking liquid to use in place of some of the oil in the recipe.).
• Cut the potatoes into half-inch cubes. Boil in salted water until tender and then drain. Add them to the serving bowl along with all the remaining ingredients and toss gently but thoroughly. This is good warm or chilled.

STEWED CALLALOO

Steps:

• Heat oil in a large nonstick saute pan over medium-high heat. Add onion, garlic, carrot and thyme; saute 2 minutes, until slightly softened.
• Add callaloo and tomato. Continue to saute, stirring frequently, 3-4 minutes. Add salt and pepper. Saute until vegetables are tender.

MOOSEWOOD'S ITALIAN FISH STEW

Steps:

• Saute garlic and onion in the oil over medium heat. Stir frequently (about 7-8 minutes).
• Add the ground fennel and white wine and cook for two minutes.
• Add the chopped fennel, potatoes, tomatoes, and clam juice.
• Place the rosemary and orange peel in a tea ball or make a boquet garni and add it to the stew.
• Bring to a boil, lower the heat and simmer for 20 minutes.
• Add saffron and fish to the stew and simmer for about 20 minutes (until fish flakes with fork).
• Add salt and pepper to taste. Top with basil or parsley and serve with fresh bread.
• ENJOY!