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A dish rich in flavor, vegetables and spices.


2 cups cooked brown rice

½ pound collard greens, chopped

2 cloves garlic, peeled

1 (10 ounce) package frozen okra

1 (28 ounce) can whole peeled tomatoes, chopped, with liquid

1 chayote squash, diced

2 cloves garlic, crushed

¼ teaspoon ground ginger, or more to taste

¼ teaspoon dried dill weed, or more to taste

¼ teaspoon ground cumin, or more to taste

1 tablespoon chopped fresh cilantro, or more to taste

1 (16 ounce) can kidney beans, rinsed and drained

1 (6 ounce) can tomato paste

All-purpose flour, as needed


Place collard greens and two peeled whole garlic cloves in a pot; add enough water to cover. Boil until collards are tender, about 15 minutes. Drain.

Combine okra, tomatoes, chayote squash and two crushed garlic cloves in a separate large pot; bring to a boil and cook until okra has thawed, about five minutes. Reduce to a simmer; season with ground ginger, dill weed, ground cumin and cilantro to taste. Add collard greens; simmer until flavors have blended, at least 40 minutes (one hour for best flavor).

Mash kidney beans together with tomato paste in a bowl; add to the stew. Stir in cooked rice and mix well. Add a spoonful of flour to thicken, if desired. Adjust seasonings to taste.

Cook’s Note:

If you have time, simmer the collard greens and vegetables for an hour or more for a deeper flavor and thicker consistency.

Recipe adapted by Vanessa Gray-Douglas. Original recipe by stronglive1 on