Stewed Callaloo – the traditional side dish to Jamaican Jerk Chicken or Pork.
1 Tbsp canola or olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 carrot, peeled and grated
2 sprigs fresh thyme, leave on stem
4 C callaloo leaves (substitute with collards, chard, spinach or beet greens)
1 medium tomato, chopped
1/4 tsp sea salt
coarse black pepper
Heat oil in large nonstick saute pan over med-hi heat – add onion, garlic, carrot & thyme – saute until slightly softened – Add greens & tomato – continue to saute, stirring frequently 4 minutes. Check greens for tenderness, adjust seasonings with salt and pepper. Remove the thyme sprigs and serve warm.
Historically, Jamaicans tend to use only callaloo leaf, salt, onions, scallions simply steamed. The more modern recipe above is used for sopping with bread, bammy or johnny cakes.