Callaloos Volcano Food
CALLALOO
Provided by Food Network
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a covered soup pot, saute the onions and garlic in the oil on low heat for about 5 minutes, until softened. Add the ginger, turmeric, coriander, thyme, and allspice and saute for another minute, stirring to prevent sticking.
- Stir in the water or stock, add the sweet potatoes, and bring to a boil. Simmer for 5 minutes, then stir in the callaloo or kale. (If you are using spinach, do not add it yet.) Add the okra and simmer for another 5 minutes. Stir in the tomatoes, lime juice, salt and spinach, if you are using it, and cook for another 3 or 4 minutes, until all of the vegetables are tender. Add more salt or lime juice to taste and stir in the coconut milk, if you like.
CALLALOO
This mineral-rich leafy green is a staple in the Jamaican diet; saute it with onions, scallions, and thyme to make a healthy vegetable side dish. If you can't find callaloo, Swiss chard or mustard greens make an excellent substitute.From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Yield Makes 6 servings as a side dish
Number Of Ingredients 9
Steps:
- Remove the small branches with leaves from the main stem and submerge the callaloo into a bowl of cold water. Let soak for a minute and remove, discarding the water. Repeat 2 more times. Finely chop the leaves and branches and set aside.
- Heat the oil and butter in a medium-size skillet over medium heat until the butter is melted. Add the onion and scallions, stirring until the onion begins to soften, about 2 minutes. Add the callaloo, thyme, salt, and black pepper. Mix all of the ingredients together, add the water, and cover. Cook over medium heat until the stems are tender, about 8 minutes.
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- Heat oil in a large Dutch oven or other heavy pot over medium-high. Add onion and garlic and cook, stirring often, until softened and translucent, about 1 minute. Add scallions, cilantro, and thyme and cook, stirring, 1 minute.
- Stir in collard greens and spinach just to wilt slightly, then add okra, chopped chile, squash, coconut milk, and 1 tsp. pepper; season with salt. Stir well, then place whole chile on top. Reduce heat to medium-low, cover pot, and simmer until squash is tender and greens are wilted and softened, 40–45 minutes.
- Remove and discard whole chile (it should be shriveled but still intact). Using an immersion blender, purée Callaloo until smooth. (If you don’t have an immersion blender, blend in batches in a regular blender). The Callaloo should be thick and viscous. Taste and season with more salt and pepper if needed. Serve with rice or baked macaroni pie.
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