Callaloo is the leave of the taro plant, plentiful in the Caribbean but rarely found in this country. Swiss chard or spinach make good substitutes.
Makes 6 servings
|1/4||cup plus 2 tablespoons shredded sweetened coconut|
|1-1/2||pounds butternut squash|
|3/4||pound boneless skinless chicken breasts|
|1||teaspoon olive oil|
|1||large onion, chopped|
|4||cloves garlic, minced|
|3||cans (about 14 ounces each) fat-free reduced-sodium chicken broth|
|2||jalapeño peppers,* stemmed, seeded and minced|
|2||teaspoons dried thyme|
|1/2||(10-ounce) package spinach, stemmed and torn|
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
- Preheat oven to 350°F. Place coconut in baking pan; bake 6 minutes, stirring every 2 minutes, until golden. Set aside. Peel squash; cut in half lengthwise and discard seeds. Cut into 1/2-inch cubes. Slice chicken crosswise into very thin strips.
- Heat oil in large nonstick skillet over medium-low heat. Add onion and garlic; cook, covered, stirring often, 5 minutes or until onion is tender. Add squash, chicken broth, jalapeño peppers and thyme; bring to a boil over high heat. Reduce heat to low; simmer, covered, 15 to 20 minutes, until squash is very tender. Add chicken; cover and cook 2 minutes or until chicken is no longer pink in center. Remove skillet from heat; stir in spinach until wilted. Ladle into bowls and sprinkle with toasted coconut.
|Serving Size:||1 bowl soup (1/6 of total recipe)|
|Saturated Fat||2 g|
|Total Fat||5 g|
|Calories from Fat||23 %|
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