Greens Season
These hearty greens – callaloo, collards, Swiss chard, escarole – stand up to cooking, adding color, flavor, texture and nutrition to soups, stews and sauces. In South Florida, you’ll find locally gro...
Callaloo or amaranth leaf is similar to spinach. This dish, a take on the traditional Caribbean recipe, goes well with jasmine rice.
Ingredients
SERVINGS: 4 Serving(s)
- 2 tablespoons organic virgin coconut oil
- 1 small sweet onion, diced
- 1 celery stalk, diced
- 1 medium sweet potato, peeled and cubed small
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes
- 4 bunches callaloo, about 8 cups, leaves removed from stalks, rinsed, cut in ribbons
- 2 cups low-sodium vegetable broth
Cooking
Heat coconut oil in a large saute pan over medium heat. Once oil liquefies add onion and celery and saute, stirring frequently, for about 1 minute. Add sweet potatoes and spices and mix to incorporate. Continue stirring for 2 minutes to prevent potatoes from sticking; then add greens. Stir mixture just until the callaloo wilts, about 30 seconds and add broth. Raise the heat to medium high. Once the liquid comes to a boil, reduce the heat to medium low. Cover and let simmer until liquid is slightly reduced, about 10 minutes.
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