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- Makes 5 cups
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This spicy side dish is a nice introduction to yuca, a staple food in Latin America and the Caribbean. If you have leftover yuca, enjoy its starchy goodness in Yuca Mash with Corn and Peas or Baked Yuca Fries.
Note: Raw yuca contains toxins which are concentrated in the skin, so always peel and cook the root before eating it.
- ½ teaspoon baking soda
- 1 lb. yuca, peeled and cut into 1½-inch cubes (about 3 cups)
- 1 small onion, cut into 1-inch pieces
- 1 red bell pepper, cut into 1-inch pieces
- 4 oz. fresh mushrooms, cut into large pieces
- 1 large carrot, peeled and cut into 1-inch pieces
- 4 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon salt-free Jamaican jerk seasoning
- 2 cups chopped fresh spinach
- 1 tablespoon lemon juice
- ½ teaspoon sea salt
- In a pot combine baking soda and 10 cups water; bring to boiling. Add yuca and cook about 10 minutes or until yuca is tender; drain.
- In an extra-large skillet combine the next six ingredients (through ginger) and ½ cup water. Cook over medium about 10 minutes or until tender, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking.
- Add yuca and jerk seasoning to skillet; stir to combine. Cook 6 minutes to blend flavors. Stir in spinach; cook 3 to 5 minutes more or until spinach wilts. Stir in lemon juice and salt. Serve warm.