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  • Prep-time: / Ready In:
  • Makes 5 cups

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.

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.

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Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com for more.

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