Preparation:
* or other small hot chili, seeded and minced, or hot
1. Dice the sausage, place it in a 3-4 quart saucepan and cook over med.
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.
2. 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.
3. 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 |
