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March 4th Healthy Recipe: Butternut Stew with Pork and Spinach

Posted by on Mar. 4, 2015 at 11:41 AM
  • 1 Replies

From the Sustainable Chef

Serves 5 (makes about 2 ½  QTS)

1lb ground pork

1 onion, diced

4 cloves garlic, minced

½ tsp red pepper flakes

½ tsp smoked paprika

½ tsp cumin

½ tsp cinnamon

1 tsp fresh ginger

½ tsp white pepper

¼ tsp sea salt

1 tsp ground fennel seeds

2 ground cloves (about 1/8 tsp)

½ butternut squash, cut into 1 ½ inch cubes

1 14.5 oz can diced tomatoes

1 QT homemade chicken stock

½ of a 6oz can of tomato paste (about 2 heaping TBS)

2 QTS loosely packed spinach (about 6oz), diced

3 TBS each minced fresh mint, cilantro and basil

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  1. In a large soup pot, sauté the pork, onion, garlic and spices.
  2. Cook for about 10 minutes or until the onion is soft.
  3. Add the squash, tomatoes, chicken stock and tomato paste and simmer for about one hour on low heat.
  4. Remove from heat and stir in the spinach. After the spinach is just wilted, serve and garnish with the fresh herbs.
by on Mar. 4, 2015 at 11:41 AM
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Replies (1-1):
darbyakeep45
by Darby on Mar. 4, 2015 at 2:15 PM

 Looks delicious!

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