By Micki Brown
Serves 8
Yields1 Serving
2 lbs fresh okra, ends trimmed, ¼ inch slices
1 onion, chopped
1 large butternut squash, peeled, seeded, diced
1 large bunch collards (or kale, Swiss chard, spinach), stems removed, coarsely chopped
2 medium jalapenos, chopped
Juice of 1 or 2 limes
¼ cup coconut oil
1 lb boneless, skinless chicken thighs, cut into bite-size chunks (chicken is optional)
8 cups chicken or vegetable broth
1 can coconut milk
1 tbsp garlic, minced
1 tsp ground ginger
1 tsp sea salt
½ tsp black pepper
1 ½ tsp dried oregano
Louisiana style hot sauce to taste
1Over medium heat, heat coconut oil in a large soup pot.
2Add the okra and onion and cook, stirring often, until okra is tender and has lost most of its slime, about 20 minutes.
3Add the chicken and continue cooking until chicken is cooked through.
4Add the rest of the ingredients, except the hot sauce, and simmer over low heat until the squash is tender (45-60 minutes).
5Lightly smash some of the squash to help color and thicken the stew
6Serve in deep soup bowls. Top with desired amount of Louisiana style hot sauce (I use Crystal Sauce).
Ingredients
2 lbs fresh okra, ends trimmed, ¼ inch slices
1 onion, chopped
1 large butternut squash, peeled, seeded, diced
1 large bunch collards (or kale, Swiss chard, spinach), stems removed, coarsely chopped
2 medium jalapenos, chopped
Juice of 1 or 2 limes
¼ cup coconut oil
1 lb boneless, skinless chicken thighs, cut into bite-size chunks (chicken is optional)
8 cups chicken or vegetable broth
1 can coconut milk
1 tbsp garlic, minced
1 tsp ground ginger
1 tsp sea salt
½ tsp black pepper
1 ½ tsp dried oregano
Louisiana style hot sauce to taste
Directions
1Over medium heat, heat coconut oil in a large soup pot.
2Add the okra and onion and cook, stirring often, until okra is tender and has lost most of its slime, about 20 minutes.
3Add the chicken and continue cooking until chicken is cooked through.
4Add the rest of the ingredients, except the hot sauce, and simmer over low heat until the squash is tender (45-60 minutes).
5Lightly smash some of the squash to help color and thicken the stew
6Serve in deep soup bowls. Top with desired amount of Louisiana style hot sauce (I use Crystal Sauce).
Butternut Squash Collards Okra Stew
