Caribbean Stew

ingredients

1 large onion, chopped (about 2 cups)
1/2 teaspoon salt
2 teaspoon vegetable oil
1/2 teaspoon dried thyme
1/2 teaspoon ground allspice
1 minced fresh chile, seeds removed for a milder “hot”
1 large sweet potato, cut into medium chunks (about 2 cups)
2 cups water or vegetable stock
2 small zucchini, cut into 1-inch chunks (about 2 cups)
1 1/2 cups undrained canned tomatoes, coarsely chopped
4 cups loosely packed shredded kale
1 tablespoon fresh lemon or lime juice
2 to 4 tablespoons finely chopped fresh cilantro
salt to taste

directions

Sprinkle the onions with the salt. In a covered soup pot, sauté the onions in the oil for about 7 minutes, stirring occasionally. Add the thyme, allspice, and chile and continue to cook for another 1 or 2 minutes. Stir in the sweet potatoes and the water or stock, and simmer, covered, for about 5 minutes. Add the zucchini and the tomatoes with their juice and simmer 10 to 15 minutes more, until all of the vegetables are barely tender. Add the kale and cook another 5 to 10 minutes. Stir in the lemon or lime juice, cilantro, and salt to taste.

Source: Erin Marquis