Callaloo is a variety of amaranth and is sometimes sold under that name. More local growers are beginning to carry callaloo; some Latin and Caribbean grocery stores also sell it. We found it at Bestway stores in Hyattsville and Silver Spring.
Later in the season, try making this with sweet potato greens, available at farmers markets and Asian grocery stores, instead.
Servings: 4.5 - 5 cups
- 2 pounds callaloo (may substitute sweet potato greens; see headnote)
- 2 tablespoons peanut oil
- 2 small serrano peppers, stemmed, seeded and minced
- 4-inch piece peeled ginger root, minced
- 3 to 4 cloves garlic, minced
- 1/2 large red, yellow or orange bell pepper, stemmed, seeded and cut into small dice
- 1/2 teaspoon salt
- 2 tablespoons water
- 3/4 cup low-fat coconut milk
- Freshly squeezed juice from 1/2 lime (1 1/2 teaspoons)
- 1/4 cup roasted, unsalted peanuts, chopped, for garnish
- Freshly cracked black pepper
Trim the callaloo leaves from the stems; discard the stems and coarsely chop the leaves. The yield is about 4 tightly packed cups.
Heat the oil in a large saute pan or Dutch oven over medium heat, making sure it does not get hot enough to start smoking. Add the serrano peppers, ginger and garlic; cook for 2 to 3 minutes, until lightly golden.
Stir in the bell pepper and cook for 3 to 4 minutes, then add the callaloo, salt and water; reduce the heat to medium-low, cover and cook/steam for about 5 minutes or until the leaves are wilted and almost tender.
Uncover and add the coconut milk; increase the heat to medium so the liquid is bubbling at the edges. Cook until the liquid has thickened and the greens are completely tender, 4 or 5 minutes. Remove from the heat and stir in the lime juice.
Serve hot, garnished with the peanuts and seasoned with black pepper to taste.
From Washington food writer Emily Horton.
Tested by Bonnie S. Benwick.
Email questions to the Food Section at email@example.com.