Floribbean Chard Stew

Ingredients

In this Floribbean adaptation, the traditional Uruguayan Guiso de acelga is transformed into a vibrant stew by incorporating Floridian and Caribbean flavors. The original recipe is enhanced with coconut milk, ginger, allspice, pineapple, and lime juice, giving it a tropical twist. The addition of black beans adds a protein element, making it a more substantial and satisfying dish. We alse have the original recipe for Guiso de acelga, so you can check it out.

• 1 tablespoon (15ml) olive oil 1 tablespoon (15ml) olive oil
• 1 onion, diced 1 onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 teaspoon (5g) ground cumin 1 teaspoon (5g) ground cumin
• 1 teaspoon (5g) ground coriander 1 teaspoon (5g) ground coriander
• 1 teaspoon (5g) ground turmeric 1 teaspoon (5g) ground turmeric
• 1 teaspoon (5g) allspice 1 teaspoon (5g) allspice
• 1 tablespoon (15g) grated fresh ginger 1 tablespoon (15g) grated fresh ginger
• 1 bunch chard, stems removed and leaves chopped 1 bunch chard, stems removed and leaves chopped
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• 1 cup (240g) diced pineapple 1 cup (240g) diced pineapple
• Juice of 1 lime Juice of 1 lime
• 1 can (400g) black beans, drained and rinsed 1 can (400g) black beans, drained and rinsed
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 / 1340
• Fat (total, saturated): 18g, 14g
• Carbohydrates (total, sugars): 34g, 12g
• Protein: 8g
• Fiber: 9g
• Salt: 1g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and red bell pepper. Sauté until the vegetables are softened.
2. 2.
   Add the cumin, coriander, turmeric, allspice, and grated ginger to the pot. Stir well to coat the vegetables with the spices.
3. 3.
   Add the chopped chard leaves to the pot and cook until wilted.
4. 4.
   Pour in the coconut milk and vegetable broth. Stir to combine.
5. 5.
   Add the diced pineapple and lime juice to the pot. Simmer for 10 minutes.
6. 6.
   Stir in the black beans and season with salt and pepper to taste. Cook for an additional 5 minutes.
7. 7.
   Serve the Floribbean Chard Stew hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Chard — Make sure to remove the tough stems before chopping the leaves. You can use rainbow chard for a more colorful presentation.
• Coconut milk — Shake the can well before opening to ensure the cream and liquid are well combined.
• Pineapple — Use fresh pineapple for the best flavor, but canned pineapple can be used as a substitute.
• Lime juice — Squeeze the lime just before adding it to the stew to retain its freshness.
• Black beans — If using canned beans, rinse them thoroughly to remove excess sodium.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or a chopped chili pepper.
• Serve the stew with a side of fluffy white rice or crusty bread to soak up the flavorful broth.
• Customize the stew by adding other tropical fruits such as mango or papaya.
• If you prefer a creamier texture, blend a portion of the stew before adding the black beans.
• Leftovers can be refrigerated and enjoyed the next day, allowing the flavors to meld even further.

Serving advice

Serve the Floribbean Chard Stew in deep bowls, allowing the vibrant colors to shine through. Garnish each serving with a sprinkle of fresh cilantro for a burst of freshness.

Presentation advice

To enhance the presentation, consider serving the stew in hollowed-out pineapple halves. This adds a tropical touch and makes for an impressive centerpiece.