Ingredients & Substitutes

Instructions

1. 1

   Drain 2 cans of young green jackfruit thoroughly, rinse with cool water, then shred the jackfruit with your hands or a fork into smaller, chicken-like pieces.

2. 2

   Heat 2 tablespoons of extra virgin olive oil in a large pot or Dutch oven over medium heat, then add 1 medium red onion, diced, and cook for 5 minutes until softened.

3. 3

   Add 4 cloves of minced garlic and 1 teaspoon of dried oregano to the pot, cooking for 1 minute until fragrant.

4. 4

   Pour in 4 cups of vegetable broth, 1 can (400g) of drained diced tomatoes, and 1/4 cup of fresh lemon juice, bringing the mixture to a gentle simmer.

5. 5

   Add the shredded jackfruit to the simmering broth, reduce the heat to low, cover, and poach for 20 minutes, allowing the jackfruit to absorb the flavors.

6. 6

   Stir in 1/2 cup of pitted Kalamata olives, 5 ounces (140g) of fresh spinach, 1/4 cup of chopped fresh dill, 1 teaspoon of salt, and 1/2 teaspoon of black pepper until the spinach wilts, cooking for an additional 2-3 minutes.

7. 7

   Serve the poached jackfruit immediately, optionally garnished with 1/4 cup of crumbled feta cheese.