Variations of this nutritious greens dish exist all over the Caribbean. This version, which makes use of frozen greens, can be enjoyed any time of year.
1 tablespoon olive oil
2 (10-ounce) bags frozen spinach
1 (5-ounce) bag frozen okra
1 small winter squash (such as acorn or butternut), peeled, seeded, and chopped
1 large carrot, chopped
6 garlic cloves, minced
1 onion, finely chopped
7 sprigs of thyme
4 scallions, sliced
1 habanero pepper
2 cups low sodium vegetable stock
1 (13.5-ounce) can light unsweetened coconut milk
1 1/2 teaspoons salt
1 teaspoon black pepper
(Note: If the soup is too thick for your liking, feel free to thin by adding additional water)
An Oldways recipe, courtesy of Brianne Brathwaite
Janice Messmer says: You have a can of light unsweetened coconut milk and 2 c. of coconut milk listed in he ingredients list. Are we to add both at the same time with the stock?
Katherine-Oldways says: Hi Janice, thanks for your comment! The recipe has been updated.
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