All through my keep, I loved callaloo at breakfast, lunch and dinner, ready numerous methods — at all times with onions, scallions, garlic, thyme and a little bit of Scotch bonnet pepper, however typically simmered with tomatoes, or with bits of pink bell pepper or shaved carrot, and typically topped with crispy bits of bacon. I loved it each which means, however what struck me most was how tasty it was with eggs within the morning. It received me questioning why I don’t repeatedly embody leafy greens at breakfast, so I resolved to begin.
After I received house, I whipped up a batch of greens that was at the very least near what I had in Jamaica. I couldn’t discover amaranth or taro leaves so I substituted a mix of spinach and Swiss chard to approximate the dish’s tender however agency texture. It’s necessary to make use of mature spinach right here fairly than child spinach, which might flip smooth means too rapidly. As a result of I loved the best way bits of stem added texture to the callaloo dishes I attempted, I included the tender stems of the greens I used, too. I sautéed onion, scallion, sizzling pepper (I used habanero as a result of I couldn’t discover Scotch bonnet,) in addition to pink bell pepper for colour and a contact of sweetness. I added the firmer chard stems to prepare dinner for a few minutes, then stirred in garlic, thyme, salt and pepper, and eventually, piled on the greens, letting them steam within the pan till they had been simply wilted however nonetheless vibrant.
I savored these flavorful greens each morning for every week — topped with a fried egg, sprinkled with scallions, and served with a thick slice of entire grain toast alongside. To reheat the leftovers, I merely warmed a portion within the pan earlier than cooking the egg.
I got here away with lots from my Jamaica journey: I took in solar and surf and spent high quality time with household, however probably the greatest issues I introduced again was a newfound love for greens and eggs for breakfast.
Storage: Refrigerate leftover greens for as much as 4 days; serve at room temperature or reheat.
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- One (8- to 10-ounce) bunch mature spinach, washed and dried
- One (8- to 10-ounce) bunch Swiss chard, washed and dried
- 2 tablespoons olive oil
- 1 small yellow onion (5 ounces), chopped
- 1/2 pink bell pepper, chopped
- 2 scallions, chopped, dark-green elements reserved for garnish
- 1 teaspoon finely minced, seeded Scotch bonnet or habanero pepper, or to style
- 3 cloves garlic, minced or finely grated
- 1 teaspoon chopped recent thyme leaves
- 1/2 teaspoon superb salt
- 1/4 teaspoon freshly floor black pepper
- 2 tablespoons water
- 2 teaspoons olive oil or butter
- 4 massive eggs
- Effective salt
- Freshly floor black pepper
Make the greens: Trim any robust brown ends from the stems of the spinach and Swiss chard. Minimize the spinach leaves and tender stems into 3/4-inch items and switch to a big bowl. Tear or minimize the Swiss chard leaves away from their stems and heart ribs (don’t throw away the stems/ribs). Chop the leaves into 3/4-inch items and switch them to a separate bowl. Cube the chard stems into 1/4-inch items and preserve these separate as properly.
In a big, deep, lidded skillet over medium warmth, warmth the oil till shimmering. Add the onion, bell pepper, scallions (white and light-green elements solely), and the Scotch bonnet or habanero pepper (1 teaspoon of the new pepper will yield a mild-medium warmth). Prepare dinner, stirring often, till the greens start to melt, about 3 minutes. Add the chard stems and prepare dinner, stirring, for an additional 2 minutes. Add the garlic, thyme, salt and pepper and prepare dinner, stirring, till fragrant, one other 30 seconds.
Add the chard leaves and the water, stir, then cowl and prepare dinner till the chard is wilted, about 2 minutes. Add the spinach, re-cover, and prepare dinner till the greens are wilted however nonetheless vibrant inexperienced, one other 2 minutes. Uncover and take away from the warmth.
Make the eggs: In a big nonstick skillet over medium warmth, warmth the oil or soften the butter. Add the eggs and prepare dinner to your liking.
To serve, place about 3/4 cup of the greens onto every serving plate. High every with an egg, season to style with salt and pepper, and garnish with the reserved scallion greens. Serve sizzling.
Per serving (3/4 cup greens and 1 egg)
Energy: 205; Whole Fats: 14 g; Saturated Fats: 3 g; Ldl cholesterol: 186 mg; Sodium: 610 mg; Carbohydrates: 11 g; Dietary Fiber: 4 g; Sugar: 4 g; Protein: 10 g
This evaluation is an estimate based mostly on obtainable elements and this preparation. It shouldn’t substitute for a dietitian’s or nutritionist’s recommendation.
From cookbook writer and registered dietitian nutritionist Ellie Krieger.
Examined by Anna Rodriguez; electronic mail inquiries to firstname.lastname@example.org.
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