Caribbean-Style Broccoli and Mushroom Sauté with Coconut and Scotch Bonnet

Instructions

1. 1

   Prepare all ingredients: Wash and cut the broccoli into florets, slice the portobello mushrooms, finely chop the scotch bonnet pepper (remove seeds for less heat), and mince the garlic.

2. 2

   Heat the coconut oil in a large skillet or wok over medium heat.

3. 3

   Add the minced garlic and chopped scotch bonnet pepper to the skillet. Sauté for 1 minute until fragrant, being careful not to burn the garlic.

4. 4

   Add the sliced mushrooms to the skillet and cook for 3-4 minutes, stirring occasionally, until they begin to soften and release their juices.

5. 5

   Add the broccoli florets to the skillet. Stir well to combine with the mushrooms, garlic, and pepper.

6. 6

   Sprinkle in the allspice, dried thyme, and salt. Stir to evenly coat the vegetables with the spices.

7. 7

   Pour in the coconut milk and stir. Cover the skillet and let the vegetables steam for 5-7 minutes, or until the broccoli is tender but still bright green.

8. 8

   Remove the lid and cook for an additional 1-2 minutes to allow any excess liquid to evaporate, if desired.

9. 9

   Taste and adjust seasoning if needed. Remove from heat.

10. 10

    Sprinkle the chopped fresh cilantro over the sauté just before serving. Serve hot as a side or main dish.