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Chilean Vegetable Stew

This colorful stew packed with nutrients will not only appeal to your eyes, but also your budget and taste buds!
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Total Time 30 minutes
Course Main Course
Servings 5

Equipment

  • Knife
  • cutting board
  • measuring cups
  • Measuring spoons
  • stovetop
  • large wok or saucepan
  • wooden spoon

Ingredients
  

  • 3 tbsp olive oil
  • 1 red onion medium chopped
  • 2 cups butternut squash peeled and cubed
  • 12 ounces canned diced tomatoes
  • 1 cup water can sub in vegetable broth
  • 3 purple or red potatoes peeled and medium chopped
  • 4 cloves garlic finely chopped
  • salt to taste
  • pepper to taste
  • 1 cup collard greens center rib removed, medium chopped
  • 1 cup mushrooms medium chopped
  • 1 cup baby spinach
  • 6 fresh basil leaves (or 1/2 tspn dried basil) roughly chopped
  • 1/2 cup parmesan cheese grated or shaved

Instructions
 

  • Heat 3 tablespoons olive oil in large wok or saucepan. Add red onion and pre-cubed butternut squash and sauté about 4 minutes.
  • Add can of diced tomatoes, water (or vegetable broth), purple potatoes and garlic.
  • Continue cooking, stirring occasionally, for about 10 minutes.
  • Season with salt and pepper to taste.
  • Add collard greens, mushrooms and spinach. Cook for about 4 minutes, stirring occasionally.
  • Add basil.
  • Top stew with parmesan cheese.

Notes

Recipe adapted from www.eatfresh.org.
Keyword chilean, squash, stew, vegetable