Okra Pepper Pot

Name: Okra Pepper Pot
Cuisine: American, Latin American
Ingredients: 12 ounces of okra; 1/4 teaspoon of salt; 2 tablespoons of garlic oil; 2 red bell peppers, chopped fine; 2 tablespoons tomato paste; 2 teaspoons fresh thyme (or half a teaspoon dried); 1/2 teaspoon ground all spice; 4 cups low sodium vegetable broth; 1 scotch bonnet, minced; 1 pound of sweet potato; 2 pounds collard greens, stemmed and chopped into 1 inch pieces; 1 can of white beans, or kidney beans rinsed; 1/2 cup of coconut milk; 1/4 cup minced fresh cilantro; Lime wedges to serve

3 steps

From "America's Test Kitchen Cookbook - Cook for Your Gut Health"

Updated at: Wed, 16 Aug 2023 20:33:46 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories402.6 kcal (20%)

Total Fat9.5 g (14%)

Carbs65.4 g (25%)

Sugars8.2 g (9%)

Protein19.8 g (40%)

Sodium261.8 mg (13%)

Fiber18.9 g (67%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

12 ouncesokra

¼ teaspoonsalt

2 tablespoonsgarlic oil

2red bell peppers

chopped fine

2 tablespoonstomato paste

2 teaspoonsfresh thyme

or half a teaspoon dried

½ teaspoonground all spice

4 cupslow sodium vegetable broth

1scotch bonnet

minced

1 poundsweet potato

2 poundscollard greens

stemmed and chopped into 1 inch pieces

1 canwhite beans

or kidney beans rinsed

½ cupcoconut milk

¼ cupfresh cilantro

minced

lime wedges

to serve

Instructions

Step 1

Salt okra let sit for 1 hour, tossing halfway through, rinse

Step 2

Heat oil, add bell peppers 1/4 salt and cook until soft, 5 minutes. Stir in tomato paste, thyme, all spice, cook until fragrant 30 secs. Stir in broth, scotch bonnet, and sweet potato. Scrape any fond. Reduce to medium-low, simmer 15 to 20 minutes

Step 3

Add collards, one handful at a time, cook until wilted, 2 minutes. Add in beans. Add in okra, cook until tender or simmer 5-10 minutes. Take off heat add coconut milk and cilantro