Caribbean-Style Swiss Chard and Butternut Squash Stew (Callaloo)
This dish shows how much more there is to Caribbean cuisine than the stereotypical rice and beans and roasted meats.
Why This Recipe Works
Bacon provided our Caribbean stew recipe with a smoky base, and a single Scotch bonnet chili pepper lent it subtle but persistent heat. Instead of the traditional pumpkin and Caribbean greens, we used butternut squash and Swiss chard (minus the stems). Chicken broth and coconut milk gave our recipe a balanced, rich-tasting, creamy broth. Finally, for the right consistency, we pureed a small portion of the stew, then stirred it back in.
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