After ordering "greens" as a side dish at Lloyd Washington's Tropical Island Cafe in Winchester, VA, we enjoyed them so much that Debra Steppel tried making them at home. Mark Steppel did some online research and learned about callaloo. Every culture in the Caribbean and West Africa seems to have their own recipe, but this is the one we like. As written it's vinegared but not spicy-hot; add hot sauces to your own personal taste.
Ingredients
2 large bunches collard greens
1-2 Tbsp. olive oil
1-2 onions (1 large or 2 medium/small)
Optional leeks or chives if available
4-6 garlic cloves
1/2 cup white vinegar
2-3 tsp. Better Than Bouillion (vegetable flavor) dissolved in 1 cup hot water
Salt, ground black pepper, smoked paprika, allspice -- all to taste
Optional: cayenne to taste
Mise en Place
Remove hard stalks from the collards and discard the stalks.
Rinse the leafy greens well (wash/rinse 2-3x).
Chop the leafy greens into very small pieces (stack in layers then chop into 3/8" pieces).
Peel and dice 1-2 onions.
Peel and mince garlic.
Wash and slice leeks and/or chives if using.
Make the broth by dissolving Better Than Bouillion into hot water
Directions
In a large saute' pan, heat the olive oil until water sizzles . Saute' the onions and leeks/chives in the oil for about 10-15 minutes. Add minced garlic and continue, stirring occasionally, for about 5 more minutes.
Add the chopped greens and saute' about 15-20 minutes, stirring occasionally.
Transfer all sauteed vegetables to a crockpot.
Add vinegar, broth, and seasonings to the crockpot and stir.
Turn crockpot on low and cook for about 6 hours. Check and stir about every 2 hours to make sure there is enough liquid (i.e. greens aren't sticking to the sides of the crockpot).
Comments