Jamaican: Callaloo (Jamaican Greens)

Recipe by Paul Young <info@cooking-with-paul.com>

(serves 4)

Ingredients:

• 1 bunch of fresh collard greens (or kale) (about 1½ pounds)
• 4 thick bacon strips
• 1 medium yellow onion, chopped
• 3-4 garlic cloves, minced
• 1 fresh plum tomato, chopped
• 1 whole habanero pepper (or scotch bonnet), seeds removed and minced (tip: wash your hands after handling pepper)
• ½ teaspoon smoked paprika
• 1 tablespoon mild jerk seasoning (see master recipe)
• Salt to taste

Procedure:

1. Remove the tough ends of the stems from the greens and toss
2. Separate the leafs from the tender stems; set aside
3. Chop the collard greens stems, steam for 10 minutes
4. Cut collard greens leaves into ½ inch strips, add to stems, steam for another 20 minutes
5. In a large skillet, cook bacon over medium-high heat, turning frequently
6. When bacon is about halfway cooked, remove from skillet and chop coarsely
7. Return bacon to skillet, add the onions and saute until soft
8. Add garlic, tomato, habanero pepper, paprika, jerk spice mix; saute briefly
9. Add cooked greens, mix well
10. Adjust for salt

Note: A nice variation is to mix different greens. Kale and collards make a nice combination because they require the same cooking time. I sometimes add spinach at the same time I add tomatoes.