Jamaican-Style Greens

I've got to give a shout out to the Caribbean Market in Takoma Park, MD for this recipe in particular. It is an island escape in a strip mall with a dizzying array of produce, spices, and teas... plus a butcher, a food counter, and various and sundry other crazy crap. Need chocho? Cow cod? Soca CDs? No problem, mon! Anyway, it is where I got honest-to-Jah fresh callaloo to make this dish, plus a can of ackee to throw in for good measure.

You can just as easily make this dish with collard or mustard greens, but callaloo will give it authentic island flava.


Jamaican-Style Greens

2 pounds callaloo, collard greens, kale, or mustard greens
1/4 c. water
1-1/2 tablespoons olive oil
1 cup onion, finely chopped
1 small jalapeno pepper, stemmed, seeded, and finely chopped
1/8 teaspoon ground allspice
1/4 teaspoon salt
2 teaspoons lime juice
freshly ground black pepper, to taste

1. Wash the greens well in several changes of water. Remove the thick rib from the center of the leaves; chop coarsely.

2. Put the greens with 1/4 cup water into a large pot. Place over medium heat, cover and cook until wilted, about 10 minutes. Stir often. Drain.

3. Heat the olive oil in a skillet over medium heat. Add the onion and jalapeno; sauté 5 minutes. Stir in the greens, allspice, salt and pepper; sauté 5 minutes.

4. Stir in the lime juice and serve.