Callaloo
The Callaloo may be stored in the fridge for up to 10 days and kept in the freezer for up to two months. Keep in mind, the vegetables may lose some of their texture after freezing.
Ingredients
- 2 bunches collards, kale or Swiss chard
- 4 pieces of bacon
- 1/2 cup chicken or vegetable broth
- 1 white onion, finely diced
- 2 cloves garlic, minced
- 2 Roma tomatoes, chopped
- 1 red pepper, cored, seeded and chopped
- 2 medium-sized sweet potatoes, peeled and diced in cubes
- 1 tsp thyme
- 1 can coconut milk
- salt and pepper
Garnish
- Green onions or chives, finely sliced
Instructions
- Clean the greens; trim the leaves off the stems (Swiss chard doesn’t need to have the tender stems removed) and put in a bowl of cold water. Save the tough stems for stock.
- Soak the leaves for 5 minutes then discard the water and repeat the process until the water is clean. Dry the greens.
- Roll up a couple of pieces, cut into strips and continue this process for the rest of the greens. Put the sliced greens in a bowl.
- Put a medium-sized sauce pan on medium heat. Dice the bacon into small pieces and cook until crispy, around 5 minutes. Remove the bacon using a slotted spoon and set aside.
- Add the diced onion, garlic and red peppers to the bacon fat. Reduce heat to medium-low and sauté for 10 minutes.
- Add the tomatoes and thyme. Cook for 5 minutes longer, then add the sweet potatoes and coconut milk.
- After another 2 minutes, add the greens and 1⁄2 cup broth or water. Let this mixture cook down for 45 minutes, stirring occasionally.
- The collard greens should be tender and the broth very flavourful. Taste and season with salt and pepper, add the reserved bacon and serve with rice as a main dish, or as a side.
Notes
Tips: This colourful Callaloo features sweet potatoes, peppers and your choice of leafy greens (collard, kale, etc.). It's a healthy choice for kids and easily made vegan or with extra meat (ham or chicken). Thyme's the base, but customize with cumin, ginger, or other spices.