Vegetable Stew

Name: Vegetable Stew
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 2 tablespoons unsalted butter; 1 large yellow onion, diced into 1/4-inch cubes; 3 medium cloves garlic, smashed, peeled and coarsely chopped; 2 medium bunches Swiss chard (about 1 3/4 pounds), washed well, the leaves separated from the stems, the stems cut across in 1/4-inch slices and the leaves cut across in 1/4-inch-wide strips; 1 bay leaf; 1 large pinch ground allspice; 2 medium dried hot red peppers, crumbled; 1 medium butternut squash, peeled, seeded and cut into 1-inch cubes (about 4 cups); 2 medium sweet potatoes, peeled and cut into 1-inch cubes (about 3 cups); 1 pound okra, trimmed and cut across into 1/4-inch rounds; 1 tablespoon kosher salt, or to taste; 2 tablespoons plus 1/2 teaspoon lime juice or to taste; 4 1/2 cups white rice cooked in salted water

By Barbara Kafka

Total Time: 1 hour 15 minutes
Rating: 4(18)
Comments: Read comments

Featured in: Hearty Insulation for Winter

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Ingredients

Yield:6 servings

2tablespoons unsalted butter
1large yellow onion, diced into ¼-inch cubes
3medium cloves garlic, smashed, peeled and coarsely chopped
2medium bunches Swiss chard (about 1¾ pounds), washed well, the leaves separated from the stems, the stems cut across in ¼-inch slices and the leaves cut across in ¼-inch-wide strips
1bay leaf
1large pinch ground allspice
2medium dried hot red peppers, crumbled
1medium butternut squash, peeled, seeded and cut into 1-inch cubes (about 4 cups)
2medium sweet potatoes, peeled and cut into 1-inch cubes (about 3 cups)
1pound okra, trimmed and cut across into ¼-inch rounds
1tablespoon kosher salt, or to taste
2tablespoons plus ½ teaspoon lime juice or to taste
4½cups white rice cooked in salted water

Ingredient Substitution Guide

Preparation

Step 1
In a medium stockpot, melt the butter over medium-low heat. Stir in the onion, and cook, stirring occasionally, for 5 minutes. Stir in the garlic, and cook, stirring occasionally, for 3 minutes, or until the onion and garlic are translucent.
Step 2
Stir in the Swiss chard stems and cook, stirring occasionally, for 3 minutes. Add 3 cups water, the bay leaf, allspice and hot peppers. Cover, and bring to a boil.
Step 3
Stir in the squash and sweet potatoes. Cover, and return to a boil. Lower the heat, and simmer, covered, for 10 minutes.
Step 4
Add the Swiss chard greens and the okra. Cover, and return to a boil, pushing the greens and okra down into the liquid once in a while to aid the wilting.
Step 5
Lower the heat slightly, cover the pot, and boil gently, stirring occasionally, for 10 minutes, or until the Swiss chard and the okra are cooked through. There will be very little liquid left at the end, so be careful not to let it burn.
Step 6
Season with salt and lime juice. Serve over rice.

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Ratings

4 out of 5

18 user ratings

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Therese3 years ago

We are a family of three generations so it's difficult to please everyone. But this vegetable stew passed with flying colors. The eleven-year-old said that it was "decent" which translates to "very good." I followed the recipe exactly and it was flavorful; leftovers the next day were also excellent.

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