Butternut Squash Collards Okra Stew

By Micki Brown

Serves 8


2 pounds 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

2-3 medium jalapenos, chopped

Juice of 1 or 2 limes

¼ cup coconut oil

1 -2 pounds 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

Over medium heat, heat coconut oil in a large soup pot. Add the okra and onion and cook, stirring often, until okra is tender and has lost most of its slime, about 20 minutes. Add the chicken and continue cooking until chicken is cooked through. Add the rest of the ingredients, except the hot sauce, and simmer over low heat until the squash is tender (45-60 minutes). Lightly smash some of the squash to help color and thicken the stew. Serve in deep soup bowls. Top with desired amount of Louisiana style hot sauce (I use Crystal Sauce).