Greens Season
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 gro...
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.
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