1 lb sirloin steak, trimmed, cut into 1/2-inch pieces
1 ½ tsp salt, divided
1 small white onion, diced
1 clove garlic, minced
1 tsp minced Scotch bonnet chile pepper (see tip), or to taste
1 tsp chopped fresh thyme or 1/4 teaspoon dried
4 cup water
1 tsp cornstarch
1 lb sweet potato (about 1 large), cut into 1/2-inch pieces
1 cup chopped (1/2-inch) okra, fresh or frozen (not thawed)
3 cup chopped callaloo (see note), collard greens or spinach
3 scallions, sliced
1 can 14-ounce
1. 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.
2. 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.
Tip: One of the hottest chile peppers, Scotch bonnets come in vivid shades of red, orange and green and are used throughout the Caribbean. Though they look similar to habaneros, Scotch bonnets have a citrus note that makes them undeniably different. You can control the heat of a dish a little by discarding the membranes that hold the seeds, which are the spiciest part of chile peppers, along with the seeds themselves. Be sure to wash your hands thoroughly after handling hot peppers or wear rubber gloves. If you can’t find Scotch bonnet peppers, habaneros can be substituted.
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.
Provided by: EatingWell
Per Single Serving / Serves 6 Total
- Calories 240
- Calories from fat 90
- Total Fat 10gm 15%
- Sodium 680mg 28%
- Total Carbohydrates 20gm 7%
- Fiber 4gm 16%
- Protein 18gm
- Cholesterol 40mg 13%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.