Provided by Florence Fabricant
Categories dinner, lunch, soups and stews, appetizer, main course
Time 45m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Dice the sausage, place it in a 3- to 4-quart saucepan and cook over medium heat until lightly browned. Dice the corned beef, add it and continue to cook a few minutes. Add the onion, scallions, bay leaf and thyme, and continue to cook until the onion is tender. Stir in the hot chili or pepper.
- In a mortar or spice grinder, crush the allspice and peppercorns and add them to the pot. Stir, then add the stock. Bring to a simmer, and add the greens. Cook for 20 minutes.
- Add the carrot, yuca and squash and cook about 10 minutes longer. Taste, adjust the amount of pepper if necessary and season with salt. Remove the bay leaf and thyme before serving.
Nutrition Facts : @context http, Calories 171, UnsaturatedFat 2 grams, Carbohydrate 24 grams, Fat 4 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 901 milligrams, Sugar 4 grams, TransFat 0 grams
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