These hearty greens – callaloo, collards, Swiss chard, escarole – stand up to cooking, adding color, flavor, texture and nutrition to soups, stews and sauces. In South Florida, you’ll find locally ...
- 2 tablespoons organic virgin coconut oil
- 1 small sweet onion, diced
- 1 celery stalk, diced
- 1 medium sweet potato, peeled and cubed small
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes
- 4 bunches callaloo, about 8 cups, leaves removed from stalks, rinsed, cut in ribbons
- 2 cups low-sodium vegetable broth
Heat coconut oil in a large saute pan over medium heat. Once oil liquefies add onion and celery and saute, stirring frequently, for about 1 minute. Add sweet potatoes and spices and mix to incorporate. Continue stirring for 2 minutes to prevent potatoes from sticking; then add greens. Stir mixture just until the callaloo wilts, about 30 seconds and add broth. Raise the heat to medium high. Once the liquid comes to a boil, reduce the heat to medium low. Cover and let simmer until liquid is slightly reduced, about 10 minutes.