Recipe
Callaloo is a variety of green leafy vegetable grown throughout the Caribbean that is similar to collard greens. Every island has a favorite way of cooking it, sometimes including other greens, and usually involving peppers, onions, coconut milk and fruity, hot Scotch bonnet chilis. If you prefer a less fiery dish, substitute a serrano or jalapeño pepper for the Scotch bonnet.
Ingredients
- 2 strips bacon, chopped
- 1 small green pepper, chopped
- 1 large onion, chopped
- 4 cloves garlic, chopped½ teaspoon salt
- 2 teaspoons paprika
- 1 teaspoon dried thyme
- 1 Scotch bonnet pepper, split lengthwise and left whole
- 3/4 cup coconut milk
- 1 cup water
- 1 bunch collard greens
Preparation
- In a large pot, place the chopped bacon and turn the heat to medium. As the bacon starts to sizzle, stir frequently until browned and crisp, about 4 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. If desired, pour off all but a tablespoon of the bacon fat.
- Add the pepper and onion to the bacon fat in the pan and stir until it starts to sizzle. Cook for about 5 minutes, until softened.
- Add the garlic and stir for a minute, then add the salt, paprika, thyme and your choice of chili pepper, and stir. Add the coconut milk and water and raise the heat to medium-high until the liquids come to a boil. Reduce to low and simmer. Cook for 5 minutes.
- While the liquids simmer, roll the collard greens into tight cylinders and slice across the leaf to make thin strips. Chop coarsely, then stir into the liquids in the pot.
- Cover the pot and simmer the collards for 30 minutes, or until the collard greens are tender.
Serving Suggestion
Serve as a side dish with rice and pigeon peas. Callaloo can also be used instead of beef as filling for Jamaican patties.
Nutritional Information
140 calories, 5 g. fat, 5 mg. cholesterol, 370 mg. sodium, 20 g. carbohydrate, 6 g. fiber, 5 g. protein
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