Vegetarian Caribbean-Style Swiss Chard and Butternut Squash Stew (Callaloo)

Name: Vegetarian Caribbean-Style Swiss Chard and Butternut Squash Stew (Callaloo)
Yield: Serves 4 to 6
Cuisine: Latin America & Caribbean, Caribbean
Ingredients: 2 , medium onions, minced; 2 tablespoons, vegetable oil; 4 , scallions, minced; 1 , Scotch bonnet or habanero chile, stemmed, seeded, and minced (see note); 4 , medium garlic cloves, minced or pressed through a garlic press (about 4 teaspoons); 1 teaspoon, minced fresh thyme leaves or 1/4 teaspoon dried; 3 1/2 cups, vegetable broth; 2 pounds, butternut, delicata, or carnival squash, peeled and cut into 1/2-inch pieces; 1 large bunch, Swiss chard (about 1 pound), stemmed, leaves sliced 1/2 inch thick; 1 cup, coconut milk; , Salt; , Angostura bitters (optional)

4 comments

Main Courses

Latin America & Caribbean

This Caribbean-inspired stew boasts verdant greens, a silky coconut broth, and the perfect amount of heat.

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

SERVES4 to 6

WHY THIS RECIPE WORKS

Inspired by an earthy, spicy Caribbean stew that pairs the local callaloo leaves with squash in a rich, coconut-infused broth, we set out to re-create a vegetarian version (since it traditionally includes pork). We found that Swiss chard wa...

This is a members' feature.