Callaloo, Caribbean comfort food
Yield: 2-4 servings (Depends on whether this is your main dish or a side.)
Time: 1 hour
Ingredients:
1-2 tbsp light olive oil
8 oz butternut squash cubes, roasted until tender
1 lg carrot, ½ inch slices and roasted
½ med onion, minced
6 clvs garlic, minced
1 tbsp ginger root, minced
8 oz collard greens
8 oz spinach
1 tsp fresh thyme, minced
2 dried Thai peppers
1 tsp fresh Thyme, minced
½ tsp freshly ground Allspice
1 cup vegetable stock
½ can coconut milk
2 scallions, sliced
Salt and pepper to taste
Toss squash and carrot in half of the olive oil and salt lightly. Roast at 350 until tender and toasted on the corners. (before and after roasting pictures)
Put the remaining oil into a skillet with the onions, garlic and ginger. Sauté until slightly tender. Add the spinach and collard greens, thyme, Allspice and Thai pepper. Add the vegetable stock. Simmer together for 20-40 minutes, until the liquid reduces. Taste and add salt and pepper as needed.
When most of the liquid is gone, remove the peppers and finish with the coconut milk and scallions. Stir and keep cooking on low for 5-10 minutes to allow the flavors to mingle, but do not boil.
Serve over rice.