SAN DIEGO (CBS 8) - This is a recipe for a steamed mixed vegetable dish I made to go with jerk chicken. It also goes very well with Escovitch of fish, but that's another recipe. Enjoy!
1 medium onion, chopped
1 small Scotch bonnet pepper, seeded and minced
2 tsp minced garlic or garlic powder
1 1/2 tsp each - sea salt, fresh ground black pepper, cumin
2 sprigs fresh thyme
1/4 tsp nutmeg
3 tbsp olive oil
2 bunches of kale, cleaned and chopped
1 1/2 bags prewashed baby spinach, chopped
1/2 head green cabbage, chopped
2 cups chopped broccoli pieces
1 1/2 cups pre cooked butter beans*
1/4 cup coconut milk or vegetable stock
In a very large skillet or pot, heat olive oil to medium high. Add the first six ingredients and sauté until onion is translucent (about 5 minutes.) Next add the chopped kale and stir. Once it has wilted a bit, add the spinach and repeat same steps followed by the cabbage, chopped broccoli and butter beans. Once everything has been combined completely, reduce heat to low. Pour 1/4 cup coconut milk, vegetable stock or water over the ingredients and cover. Let steam until vegetables are tender but firm. Remove from heat and serve hot.
*If butter beans are of the frozen variety, they might have a tough outer hull that may need removing before adding to the dish.
*Remember to remove the woodsy stem of the thyme before serving.