The Three Sisters Go Green

Name: The Three Sisters Go Green
Yield: Makes 6 cups (1.5 l)
Ingredients: 1 teaspoon (5 ml) ground cumin; 1 green chile, minced (optional); 1 cup (250 ml) frozen or canned corn; 1½ cups (375 ml) cooked or canned pinto beans or pink beans, drained and rinsed; 1 cup (250 ml) water or vegetable broth; 3 cups (750 ml) peeled and cubed butternut squash; 1 teaspoon (5 ml) dried oregano; ½ teaspoon (2 ml) salt (optional); ¼ teaspoon (1 ml) ground black pepper; 2 cups (500 ml) stemmed and thinly sliced kale or other dark leafy greens, packed; 2 cloves garlic, crushed; 1½ cups (375 ml) fresh or canned diced tomatoes; 2 tablespoons (30 ml) minced fresh cilantro or parsley; 1 onion, diced

Preparation info

Makes
6 cups

Difficulty
Easy

Appears in

The Kick Diabetes Cookbook

By Brenda Davis and Vesanto Melina

Published 2018

About

The three sisters—squash, beans, and corn—were the main crops of several Native American nations. These plants benefit each other, so they were grown close together. Not surprisingly, this companionable trio benefits people as well.

Ingredients

1 cup (250 ml) water or vegetable broth
3 cups (750

Main course
Vegan
Gluten-free

Method

Put the water, squash, onion, and garlic in a large saucepan and bring to a boil over medium-high heat. Decrease the heat to medium and cook, stirring occasionally, until the squash is tender, about 20 minutes. Add the tomatoes, beans, corn, optional chile, cumin, oregano, optional salt, and pepper and cook, stirring occasionally, for 15 minutes. Add the kale and cook, stirring occasionally, un